Beef Stew With Dilly Dumplings

Submitted by Courtly

"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.""

 

• Ready In: 2hrs 40mins
• Ingredients: 22
• Serves: 8

ingredients

• 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

• Dumplings

• 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

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).

Reviews

[wannaB]

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!

 

[bobbisheninger1]

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.