Beef or Venison Stew with Dumplings

barbara lentz

By
@blentz8

Another great way to use up some of this falls venison but is great with beef also. I have used this recipe with canned venison by omitting the first hour of cooking and it turns out great.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 lb
beef or venison cut into 1 inch cubes
1/4 c
flour
2 tsp
salt
1/2 tsp
pepper
3 Tbsp
oil
4 clove
garlic minced
1 tsp
each sugar and worcestershire sauce
1
bay leaf
4 sprig(s)
thyme tied in a bundle
5 c
beef stock
2 large
carrots sliced
1 medium
onion diced
3 large
potatoes peeled and diced in bite size pieces
3 Tbsp
fresh chopped parsley

DUMPLINGS

2 c
flour
2 tsp
baking powder
1 tsp
salt
1/2 c
crisco
1 c
milk

Directions Step-By-Step

1
Combine the flour salt and pepper in a shallow dish. Dredge the meat in the flour mixture shaking off excess.
2
Heat oil in a large Dutch oven. Brown the meat in the oil. Add the garlic, sugar, Worcestershire sauce, bay leaf, thyme bundle and beef broth. Bring to a boil and reduce to a simmer and simmer on med low heat covered for 1 hour.
3
Add the carrots, potatoes, and onions. Cook for another 35 minutes.
4
Meanwhile mix the ingredients or dumplings together. Drop the dumplings by spoonfuls into stew. Cover and simmer 20 more minutes. Top with fresh chopped parsley

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American