1 to 2 lb. beef boneless chuck roast
1 c. chopped carrots
1 c. chopped onions
1 c. chopped celery
2 c. beef broth
3 Tbsp. catsup
2 Tbsp. cider vinegar
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
2 Tbsp. cornstarch
1/4 c. water
6 oz. Mueller’s dumplings, cooked and drained
Recipe Directions
In a 5 quart Dutch oven, brown beef over medium heat. Remove beef. Add carrots, onions and celery. Cook, stirring for 2 minutes. Add beef broth, stirring to loosen brown bits. Stir in the catsup, cider vinegar, cinnamon, cloves and ginger. Turn beef, bringing to a boil. Reduce heat; cover and simmer 1 1/2 hours or until beef is tender. Remove beef. Mix cornstarch and water until smooth. Stir in pan. Stirring constantly, bring to a boil over medium heat and boil for 1 minute. Serve with beef and dumplings. Serves 6 to 8.
