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Beef Stew with Herb Dumplings Recipe

Beef Stew with Herb Dumplings Recipe

Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.—Anna Broschart, Elkins, West Virginia
TOTAL TIME: Prep: 30 min. Cook: 2-1/4 hours YIELD:10-12 servings

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

  • 1. In a resealable plastic bag, combine four, salt and pepper. Add beef, 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Wine Pairings

Light-Bodied Red Wine

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