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beef stew with homemade dumplings

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pounds Beef chuck steak cut into 1-inch cubes

  2. pounds Carrots

  3. cup Flour

  4. 1 large Onion

  5. 1 teaspoon Thyme leaves

  6. 3 mediums Potatoes

  7. teaspoon Salt

  8. teaspoon Pepper

  9. 2 Celery stalks

  10. 2 tablespoons Vegetable oil

  11. 2 cups Biscuit mix

  12. Fresh parsley

  13. Dumplings

  14. 1 Bay leaf

  15. cup Milk

  16. 3 cups Beef broth

  17. cup Red wine

Instructions Jump to Ingredients ↑

  1. When it's chilly outdoors, stay warm with a flavorful stew that will remind you of old-fashioned pot roast.

  2. Coat beef cubes with a mixture of flour, thyme, salt and pepper. In a Dutch oven, saute beef in oil over med-high heat to brown. Add bay leaf, broth and wine. Bring liquid to a boil. Reduce heat to low; cover and simmer 1 hour. Stir occasionally. Cut carrots, onion, potatoes, and celery into 1-inch chunks. Add vegetables to stew.

  3. Bring to a boil. Reduce heat to low; cover and simmer 40 min. Mix dumplings and drop batter by spoonfuls onto boiling stew. Cook dumplings uncovered 10 min. Cover stew and cook dumplings 10 minutes longer. To serve, sprinkle with chopped parsley if desired.

  4. Serving suggestion: Waldorf Salad and Gingerbread with Lemon Sauce * COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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