Herbed Beef Stew and Dumplings - Just Dutch Oven Recipes

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Herbed Beef Stew and Dumplings

1 lb Beef stew -- lean 1/2 inch cubes
2 tb Cooking oil
2 md Onion -- chopped
2 Cloves garlic -- chopped 3 1/4 c Water -- divided
1 ts Dried basil
3/4 ts Dried thyme
1/2 ts Sage -- rubbed
1/2 ts Ground cinnamon
2 ts Salt
1/4 ts Pepper
1 lb Baby carrots
3 md Parsnips -- cut into 1 inch
1/2 ts Browning sauce -- optinal
2 tb Cornstarch

1 1/3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 ea Egg -- beaten
1 tb Vegetable oil -- 1 oz
1 tb Fresh parsley -- chopped optional
1/2 c Water

In a 5 qt. dutch oven, brown beef in oil. Add onions and garlic; continue to cook until onions are tender. Add 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2 1/2 hrs. Add carrots and parsnips; cover and simmer for 45 min. or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 min. For dumplings, combine flour, baking powder, parsley if desired and salt. Stir in egg, oil and water. Drop into six mounds onto boiling stew. Cover and cook 10 to 12 min. or until done. Do not lift cover. Serve immediately. Yield: 6 servings.