Beef Stew with Dilly Dumplings
Beef Stew with Dilly Dumplings
Prep Time: 40 minutes
Cook Time: 2 hours
1/3 c flour
1 1/8 tsp salt, divided
1/4 tsp pepper
2 # lean beef stew meat, cut in 1 inch cubes
2 Tbsp canola oil
4 c water
2 c sliced fresh carrots
2 c cubed peeled potatoes
2 medium onions, chopped
1 1/2 c sliced celery
2 Tbsp minced fresh parsley
1/2 tsp dried thyme
1 bay leaf
DUMPLINGS:
1 1/2 c flour
1 Tbsp minced fresh parsley
3 tsp baking powder
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp dill weed
1 egg, lightly beaten
2/3 c fat-free milk
1 Tbsp canola oil
1. In a large resealable plastic bag, combine the flour, 1/8 tsp 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 bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce the heat; cover and simmer for 45 minutes until the meat and vegetables are tender. Discard the bay leaf.
3. For dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, mild and oil; stir into 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 (don't lift cover while simmering).
Yield: 8 servings.
From Taste of Home Annual Recipes 2007
Ken's rating: ****1/2
Chalsea's Rating: ****1/2
Beef stew is always good, but the dumpling addition was nice.
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