Beef/Barley/Wild Rice Stew with Finnish Dumplings

1/3 c wild rice

4 c beef stock

3 large onions

½ lb fresh mushrooms

2 T butter

small bunch parsley

¼ c barley

5 allspice berries

¾ - 1 lb trimmed stew meat

Finnish Raisin Dumplings

1 egg

1 c flour

1 T oil

1 t baking powder

½ c milk

¼ t salt

½ c raisins

¼ t ground allspice

Wash wild rice and set aside with barley. Peel and slice onions about ¼” thick. Cut stew meat into ¼” thick by 1 by 1 pieces. Melt butter and briefly cook wild rice and barley, then add onions and cook until transparent. Increase heat and add meat and allspice berries and brown. Add stock, bring to boil, cover and simmer until tender (30 to 60 minutes for beef, 1-2 hours for venison)

Cut mushrooms into ¼” slices and set aside. Chop parsley (about 1 T) and set aside. Combine egg, oil, and milk in small bowl. Stir in dry ingredients until just moistened. Dipt tablespoon into cooking liquid to moisten, then scoop up batter and drop into stew, repeating about 15 times. Add mushrooms on top, cover and simmer about 5 minutes. Stir gently, cover and cook another 5- 10 minutes, checking to see that dumplings are done. Sprinkle parsley on top and check seasoning.

Recipe courtesy Joel Rosen