Save on Pinterest

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
  • Total Time
    Prep: 30 min. Cook: 2-1/4 hours
  • Makes
    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

  • 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.
  • 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.
Nutrition Facts
1 each: 312 calories, 11g fat (3g saturated fat), 49mg cholesterol, 663mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 19g protein.

Recommended Video