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Beef Stew with Dilly Dumplings Recipe

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For a comforting meal, try this savory stew from field editor Bernadine Dirmeyer of Upper Sandusky, Ohio. The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, you’ll want to serve it to guests.

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Beef Stew with Dilly Dumplings Recipe

Prep: 40 min. Cook: 2 hours

Yield: 8 Servings

40 120 160

Ingredients

1/3 cup all-purpose flour
1-1/8 teaspoons salt, divided
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
2 cups sliced fresh carrots
2 cups cubed peeled potatoes
2 medium onions, chopped
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
DUMPLINGS:
1-1/2 cups all-purpose flour
1 tablespoon minced fresh parsley
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dill weed
1 egg, lightly beaten
2/3 cup fat-free milk
1 tablespoon canola oil

Directions

In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat.
In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf.
For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened.
Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 8 servings.

Nutritional Facts 1-1/4 cups stew with 2 dumplings equals 407 calories, 14 g fat (4 g saturated fat), 97 mg cholesterol, 699 mg sodium, 41 g carbohydrate, 4 g fiber, 28 g protein.

Originally published as Beef Stew with Dilly Dumplings in Taste of Home October/November 2006, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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