Stew with Confetti Dumplings Recipe

Stew with Confetti Dumplings Recipe
Stew with Confetti Dumplings Recipe photo by Taste of Home
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Stew with Confetti Dumplings Recipe

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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Cook: 1 hour 40 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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 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. 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).
Originally published as Stew with Confetti Dumplings in Country Woman September/October 1998, p31

Nutritional Facts

1 cup: 260 calories, 12g fat (4g saturated fat), 51mg cholesterol, 573mg sodium, 18g carbohydrate (3g sugars, 2g fiber), 19g protein.

  • 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 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
  1. 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. 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.
  2. 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).
Originally published as Stew with Confetti Dumplings in Country Woman September/October 1998, p31

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