Braised Beef with Semolina Dumplings

Prep: 25 mins

Cook: 150 mins

Difficulty: Intermediate

Servings: 10 Servings

This hearty winter braise is inspired by two of the most beloved dishes my safta (grandmother in Hebrew) used to make: kubbe — miniature meat-filled semolina dumplings simmered in a vegetable or meat stew — and long-cooked green beans, variously known as loubia or fasoulia.

Ingredients

1 bunch good-size carrots (6 to 8), about 1 1/4 pounds (570 grams)
3 pounds (1.4 kilograms) beef chuck roast, trimmed and cut into 1- to 2-inch (2.5- to 5-centimeter) pieces
Kosher or sea salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 ribs celery, finely chopped
1 tablespoon chopped fresh cilantro or Italian parsley, plus more for garnish
1 teaspoon hot or sweet paprika, or a mix
2 large cloves garlic, minced
3 Roma tomatoes, grated, and 1 tablespoon minced sun-dried tomato or tomato paste, or 1 can (8 ounces/225 grams) tomato sauce
About 2 cups (480 milliliters) homemade beef stock, or 1 cup (240 milliliters) canned beef broth diluted with 1 cup (240 milliliters) water
1 pound romano bean or snap beans (preferably Blue Lake), or 1 small head cauliflower
Semolina dumplings (recipe follows)
Rice or thick slices of country bread for serving (optional)
1/2 onion, finely chopped
5 tablespoons (75 milliliters) mild oil, such as grapeseed or safflower
1/2 bunch cilantro or Italian parsley, finely chopped (about 1/4 cup/15 grams)
1 cup (220 grams) coarse semolina (in a pinch, 210 grams of regular Cream of Wheat can be substituted)
1 teaspoon kosher or sea salt
Freshly ground black pepper
1/8 to 1/4 teaspoon hot paprika, or 1/4 teaspoon sweet paprika
2/3 cup (165 milliliters) water

Instructions

5-centimeter) pieces. If using cauliflower, trim and cut into 1-inch florets and blanch first.When the meat is tender, add the carrots and beans or cauliflower to the pot and continue cooking until the meat and vegetables are very tender, about 1 hour more. (The dish can be made to this point up to 1 day ahead, cooled, covered, and refrigerated. Remove any fat that hardens on the surface before continuing.) Use a large spoon to skim off any fat from the surface. Add the dumplings to the pot during the last 30 minutes of cooking.Serve the stew in shallow bowls over rice or with thick slabs of bread on the side, if desired, to soak up the juices. Garnish the stew with cilantro.For the semolina dumplings:In a small skillet, cook the onion in 1 tablespoon of the oil over medium-low heat until soft and pale golden, 7 to 10 minutes. Stir in the cilantro, remove from the heat, and let cool. You'll have about 2/3 cup (95 grams).In a medium bowl, use a fork to stir together the semolina, salt, several grinds of pepper, and the paprika. Stir in the onion mixture and the remaining 4 tablespoons (60 milliliters) oil, then beat in the water. You should have a loose mixture with the consistency of cottage cheese. Cover and refrigerate for at least 30 minutes or up to overnight. The semolina will absorb the liquid and swell to become a smooth, very soft dough.Pinch off small pieces of the dough and roll them into marble-size balls no larger than 1 inch (
5 centimeters) in diameter. As you shape them, place them in a single layer on a plate or tray. The oil in the dough will keep it from sticking to your hands.To cook the dumplings, drop them into the simmering stew, cover the pot, and simmer over low heat until they are cooked through, about 30 minutes. (The stew and dumplings can be cooled, covered, and refrigerated and then reheated the next day.)