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Beef Stew with Herb Dumplings

 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


  • 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
  • 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


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

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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.
Nutritional 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.
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