Prep 40 mins
Cook 2 hrs
From Taste of Home. "The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, you'll want to serve it to guests."
- 1⁄3 cup flour
- 1 1⁄8 teaspoons salt, divided
- 1⁄4 teaspoon pepper
- 2 lbs lean stewing beef, cut into 1 inch cubes
- 2 tablespoons canola oil
- 4 cups water
- 2 cups cubed peeled potatoes
- 2 cups sliced fresh carrots
- 2 medium onions, chopped
- 1 1⁄2 cups sliced celery
- 2 tablespoons minced fresh parsley
- 1⁄2 teaspoon dried thyme
- 1 bay leaf
- 1 1⁄2 cups 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 nonfat milk
- 1 tablespoon canola oil
- In a large resealable plastic bag, combine the flour, 1/8 t. 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 brits from pan. Reduce heat; cover and simmer for 1 hour.
- Add the potatoes, carrots, 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 bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, milk and oil; stir in to 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).
We loved this. Perfect for a chilly, rainy evening! I went very light on the thyme in the stew and the biscuits. Just a personal preference. I also skipped the dill. I did have to add a little red wine to deglaze with the recommended water. It really was a delicious stew. The dumplings were super!
This stew was more like a "soup" with dumplings (which were delicious), and the results did not justify the long cooking time, However it has plenty of potential.Next time after I brown the meat I will make a rue with the leftover bits and a little butter flour mixture and then add it to the broth before adding the dumplings. I think this will make it a great stew instead of a good soup.