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Beef Stew with Dilly Dumplings

 Beef Stew with Dilly Dumplings
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.
8 ServingsPrep: 40 min. Cook: 2 hours


  • 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
  • 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

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Beef Stew with Dilly Dumplings (continued)


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