Beef Stew with Dilly Dumplings Recipe

4.5 4
Beef Stew with Dilly Dumplings Recipe
Beef Stew with Dilly Dumplings Recipe photo by Taste of Home
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Beef Stew with Dilly Dumplings Recipe

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4.5 4
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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 2 hours

Ingredients

  • 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
  • DUMPLINGS:
  • 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

Directions

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.
Originally published as Beef Stew with Dilly Dumplings in Taste of Home October/November 2006, p47

Nutritional Facts

1-1/4 cups: 407 calories, 14g fat (4g saturated fat), 97mg cholesterol, 699mg sodium, 41g carbohydrate (7g sugars, 4g fiber), 28g protein.

  • 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
  • DUMPLINGS:
  • 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
  1. In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Beef Stew with Dilly Dumplings in Taste of Home October/November 2006, p47

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