Beef stew with homemade dumplings

Yield: 4 Servings

Measure Ingredient
1 pounds Beef chuck steak cut into 1-inch cubes
½ pounds Carrots
¼ cup Flour
1 large Onion
1 teaspoon Thyme leaves
3 mediums Potatoes
½ teaspoon Salt
½ teaspoon Pepper
2 Celery stalks
2 tablespoons Vegetable oil
2 cups Biscuit mix
Fresh parsley
1 Bay leaf
⅔ cup Milk
3 cups Beef broth
¼ cup Red wine

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

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.

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

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