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Stew with Confetti Dumplings

 Stew with Confetti Dumplings
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
10-12 ServingsPrep: 40 min. Cook: 1 hour 40 min.

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 King Arthur Unbleached 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.

2 of 2

Stew with Confetti Dumplings (continued)

Directions (continued)

  • 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.