Beef Stew with Herb Dumplings
TOTAL TIME: Prep: 30 min. Cook: 2-1/4 hours
YIELD: 10-12 servings.
Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.—Anna Broschart, Elkins, West Virginia
Ingredients
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1/2 cup all-purpose flour
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2 teaspoons salt
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1/4 teaspoon pepper
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2 pounds beef stew meat, cut into 1-inch cubes
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2 tablespoons canola oil
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4 cups water
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5 medium potatoes, peeled and cubed
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2 medium onions, chopped
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1-1/2 cups sliced carrots (1/2-inch pieces)
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1 cup chopped celery
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2 tablespoons minced fresh parsley
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1/2 teaspoon dried thyme
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1 bay leaf
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Browning sauce, optional
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DUMPLINGS:
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon dried thyme
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1/4 teaspoon rubbed sage
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3 tablespoons shortening
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3/4 cup milk
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1 each: 312 calories, 11g fat (3g saturated fat), 49mg cholesterol, 663mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 19g protein.
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