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Stew with Confetti Dumplings Recipe

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If you want a stew that will warm you to the bone, try this. My family particularly likes the dumplings. I'm a widow with a son and three grandchildren. -Lucile Cline, Wichita, Kansas

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Stew with Confetti Dumplings Recipe

Prep: 40 min. Cook: 1 hour 40 min.

Yield: 10-12 Servings

40 100 140

Ingredients

2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons vegetable oil
1/2 pound fresh mushrooms, halved
1 large onion, thinly sliced
1 garlic clove, minced
2 cans (14-1/2 ounces each) beef broth
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/3 cup all-purpose flour
1/2 cup water
1 package (10 ounces) frozen peas
DUMPLINGS:
1-1/2 cups biscuit/baking mix
2 tablespoons diced pimientos, drained
1 tablespoon minced chives
1/2 cup milk

Directions

In a Dutch oven, brown meat in oil. Add mushrooms, onion and garlic; cook until onion is tender, stirring occasionally. Stir in broth, Italian seasoning, salt, pepper and bay leaf; bring to a boil. Cover and simmer for 1-1/2 hours.
Discard bay leaf. Combine the flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 1 minute. Reduce heat. Stir in peas.
For dumplings, combine biscuit mix, pimientos and chives in a bowl. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto the simmering stew. Cover and simmer for 10-12 minutes or until dumplings test done (do not lift lid while simmering). Serve immediately. Yield: 10-12 servings (about 3 quarts).

Nutritional Facts 1 serving (1 cup) equals 260 calories, 12 g fat (4 g saturated fat), 51 mg cholesterol, 573 mg sodium, 18 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Stew with Confetti Dumplings in Country Woman September/October 1998, p31

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