BEEF STEW WITH SWEET POTATO DUMPLINGS

Serves: 6-8

Make ahead: For best flavour, make stew and refrigerate overnight.

For stew:

3 lb (1.4 kg) beef chuck roast 2 tsp (10 mL) kosher salt, plus more as needed

1 tsp (5 mL) freshly ground black pepper, plus more as needed

1 tbsp (15 mL) rendered bacon fat, plus more as needed

1 large onion or 2 medium onions, chopped (about 2 cups/500 mL)

1/4 cup (60 mL) water

2 tbsp (30 mL) flour

2 tsp (10 mL) sweet paprika

1 tsp (5 mL) ground cinnamon 1/2 tsp (2.5 mL) ground allspice 1/2 tsp (2.5 mL) ground cayenne pepper

2 cups (500 mL) Pinot Noir or other dry, fruity red wine 2 cups (500 mL) low-sodium beef broth

1 small sprig each fresh rosemary, sage and thyme, plus some finely chopped fresh herbs Finely grated zest and juice of 1 orange

2 tbsp (30 mL) brown sugar 2 tbsp (30 mL) Dijon mustard

For dumplings:

1 cup (250 mL) flour

1 1/2 tsp (7.5 mL) baking powder 1 tbsp (15 mL) sugar

1/2 tsp (2.5 mL) kosher salt 1/2 tsp (2.5 mL) freshly grated nutmeg

1 cup (250 mL) cooked sweet potato purée

1/2 cup (125 mL) sour cream ( full-fat)

2 tsp (10 mL) finely grated orange zest

2-4 tbsp (30-60 mL) half-andhalf

1. For stew: Cut meat into chunks and discard any large, hard pieces of fat and gristle. Blot meat dry and season with salt and pepper.

2. Heat bacon fat in a Dutch oven over medium-high heat. Working in batches, add meat and cook for 3 minutes per side or until deeply browned, turning pieces with tongs and transferring them to a bowl as they are done. Add more bacon fat between batches, as needed.

3. Add onion and stir to coat in the drippings. Add water and stir to loosen the browned glaze from the pan. Cook for 8 minutes or until tender, stirring often.

4. Whisk together flour, paprika, cinnamon, allspice and cayenne pepper in a small bowl, then sprinkle over the onion and stir to coat. Cook for 2 minutes, stirring constantly, then pour in wine and broth and drop in herb sprigs.

5. Return meat and any accumulated juices to the pot. Cover and cook, reducing the heat to medium or medium-low so the mixture is barely bubbling, for 3 hours, or until meat is very tender, stirring occasionally. Discard the herb sprigs.

6. Stir in orange juice, brown sugar and mustard. Keep warm over low heat.

7. For dumplings: Whisk together flour, baking powder, sugar, salt and nutmeg in a medium bowl.

8. Stir together sweet potato purée, sour cream and orange zest in a bowl, and then stir into flour mixture. Stir in enough of the half-and-half to form a soft, sticky dough.

9. Bring stew to a low boil. Drop golf-ball-size dumplings into the stew. Cover and cook for 20 minutes or until dumplings are firm, fluffy and somewhat dry on top.

10. Uncover and let stand for 5 minutes. Sprinkle with herbs and orange zest. Serve warm.