Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 2 teaspoons salt

  3. 1/4 teaspoon pepper

  4. 2 pounds beef stew meat, cut into 1-inch cubes

  5. 2 tablespoons canola oil

  6. 4 cups water

  7. 5 medium potatoes, peeled and cubed

  8. 2 medium onions, chopped

  9. 1-1/2 cups sliced carrots (1/2-inch pieces)

  10. 1 cup chopped celery

  11. 2 tablespoons minced fresh parsley

  12. 1 bay leaf Browning sauce, optional DUMPLINGS:

  13. 1-1/2 cups all-purpose flour

  14. 2 teaspoons baking powder

  15. 3/4 teaspoon salt

  16. 1/2 teaspoon dried thyme

  17. 1/4 teaspoon rubbed sage

  18. 3 tablespoons shortening

  19. 3/4 cup milk

Instructions Jump to Ingredients ↑

  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. 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. 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. 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. Yield: 10-12 servings.


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