Beef Stew With Dilly Dumplings

Total Time
2hrs 40mins
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."

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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).
Most Helpful

5 5

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!

3 5

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.