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Beef Stew with Homemade Dumplings

1 lb Beef chuck steak - cut into 1-inch cubes
1/2 lb Carrots
1/4 c Flour
1 lg Onion
1 ts Thyme leaves
3 md Potatoes
1/2 ts Salt
1/2 ts Pepper
2 Celery stalks
2 tb Vegetable oil
2 c Biscuit mix
Fresh parsley


Dumplings:
1 Bay leaf
2/3 c Milk
3 c Beef broth
1/4 c Red wine


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. 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.


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