BEEF STEW WITH DUMPLINGS

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Beef Stew with Dumplings image

I jotted this down when I was a kid out of an old Southern Living cook book. I can't remember the exact year but it would've been sometime between 1979 and 1989. My kids just love it and its so comforting and filling on a cold winter's night! The Dumpling recipe is one that's passed down from my Mom. The original recipe in the...

Provided by Amy H.

Categories     Beef Soups

Time 1h40m

Number Of Ingredients 20

1 1/2 tsp salt
1/4 tsp ground black pepper
2 lb boneless beef chuck, cut into 1-inch cubes
2 Tbsp vegetable oil
1 medium onion, sliced
1/2 tsp sugar
1/2 tsp worcestershire sauce
1 clove garlic, minced
1 small bay leaf
pinch of ground allspice
5 c water
3 large carrots, sliced
2 lb potatoes, peeled and diced into bite-sized pieces
3 Tbsp fresh, chopped parsley
FOR THE DUMPLINGS
2 c all purpose flour
2 tsp baking powder
1 tsp salt
1/2 c shortening
1 c milk

Steps:

  • 1. Combine first 3 ingredients and brown in hot oil in a large Dutch oven.
  • 2. Stir in the next 7 ingredients; cover, reduce heat and simmer for 1 hours.
  • 3. Add potatoes, carrots, onions and celery; cover and cook over low heat for 35 minutes.
  • 4. Mean while, in a mixing bowl, sift together flour, baking powder and 1 tsp. salt.
  • 5. Cut in shortening and blend well.
  • 6. Pour in 1 cup of milk and mix together until thoroughly blended
  • 7. Shape dumpling dough into 2 inch balls.
  • 8. Drop dumplings into stew. Cover and simmer for 20 more minutes.
  • 9. Sprinkle with fresh, chopped parsley.

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