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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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

Step-By-Step

1Combine the flour salt and pepper in a shallow dish. Dredge the meat in the flour mixture shaking off excess.

2Heat 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.

3Add the carrots, potatoes, and onions. Cook for another 35 minutes.

4Meanwhile 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