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Herbed Beef Stew and Dumplings

 Herbed Beef Stew and Dumplings
Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia
6 ServingsPrep: 25 min. Cook: 2 hours 55 min.

Ingredients

  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 3-1/4 cups water, divided
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon ground cinnamon
  • 1 to 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 pound baby carrots
  • 3 medium parsnips, cut into 1-inch pieces
  • 1/2 teaspoon browning sauce, optional
  • 2 tablespoons cornstarch
  • DUMPLINGS:
  • 1-1/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 tablespoon minced fresh parsley, optional
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon canola oil
  • 1/2 cup water

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Herbed Beef Stew and Dumplings (continued)

Directions

  • In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until
  • onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups
  • water and all the seasonings. Cover and simmer until the meat is
  • tender, about 2 to 2-1/2 hours.
  • Add carrots and parsnips; cover and simmer for 45 minutes or until
  • vegetables are tender. Stir in browning sauce if desired. Combine
  • cornstarch and remaining water until smooth; gradually stir into
  • stew. Bring to a boil, stirring constantly; boil for 1 minute.
  • For dumplings, combine the flour, baking powder, parsley if desired
  • and salt. Stir in the egg, oil and water. Drop into six mounds onto
  • simmering stew. Cover and cook for 10-12 minutes or until a
  • toothpick inserted in a dumpling comes out clean (do not lift the
  • cover while simmering). Yield: 6 servings.
Nutritional Facts: 1 serving (1-1/2 each) equals 416 calories, 13 g fat (3 g saturated fat), 82 mg cholesterol, 882 mg sodium, 53 g carbohydrate, 7 g fiber, 21 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.