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Beef Stew with Homemade Dumplings
A stew that rivals Mom's. |
Prep: 15 minutes
Cook: 2-1/2 hours
Servings: Serves 4
| 1 |
pound beef chuck steak, cut into 1-inch cubes |
| 1/4 |
cup flour |
| 1 |
tsp. thyme leaves |
| 1/2 |
tsp. pepper |
| 1/2 |
tsp. salt |
| 2 |
Tbsp. vegetable oil |
| 1 |
bay leaf |
| 3 |
cans beef broth |
| 1/4 |
cup red wine |
| 1/2 |
pound carrots |
| 1 |
large onion |
| 3 |
medium potatoes |
| 2 |
stalks celery |
| -- |
fresh parsley |
| 2 |
cups biscuit mix |
| 2/3 |
cup milk |
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Coat beef cubes with flour. |
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In Dutch oven, saute beef in oil over medium-high heat to brown on all sides. Add thyme, pepper, salt, bay leaf, broth and wine. Bring liquid to a boil. Reduce heat to low cover and simmer 1 hour. Stir occasionally. |
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Cut carrots, onion, potatoes and celery into 1-inch chunks. Add vegetables to stew and add water to cover if necessary. Bring to a boil. Reduce heat to low, cover and simmer 1 hour or until vegetables are tender. |
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Combine biscuit mix and milk and drop batter by spoonfuls onto boiling stew. Cook dumplings uncovered 10 minutes. Cover stew and cook dumplings 10 minutes longer. |
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To serve, sprinkle with chopped parsley if desired. |
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| Need help with this recipe? Go to:
Stewing |
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