Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Beef Stew with Herb Dumplings

Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.—Anna Broschart, Elkins, West Virginia

10-12 ServingsPrep: 30 min. Cook: 2-1/4 hours

Ingredients

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cup chopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

Directions

In a resealable plastic bag, combine four, salt and pepper. Add beef,

2 of 2

Beef Stew with Herb Dumplings (continued)

Directions (continued)

a few pieces at a time, and shake to coat. In a Dutch oven, brown
meat in oil. Add water; bring to a boil. Reduce heat; cover and
simmer 1-1/2 hours.
Add the vegetables, parsley, thyme and bay leaf. Cover and simmer
until meat and vegetables are tender, about 30 minutes. Discard bay
leaf. Add browning sauce if desired.
For dumplings, combine the flour, baking powder, salt, thyme and
sage. Cut in shortening until the mixture resembles coarse crumbs.
Stir in milk until moistened.
Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer
15-20 minutes or until a toothpick inserted in a dumpling comes out
clean (do not lift cover while simmering). Serve immediately. Yield:
10-12 servings.

Nutrition Facts: 1 serving (1 each) equals 312 calories, 11 g fat (3 g saturated fat), 49 mg cholesterol, 663 mg sodium, 33 g carbohydrate, 3 g fiber, 19 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.