Beef Stew with Dumplings

Amy Herald

By
@Meave

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 cook book called for Bisquick mix, but that's all I can remember about the dumpling portion of the recipe because I've always done it this way. Also as you can tell from the picture, I usually double the dumpling recipe because my kids love em!

Rating:
★★★★★ 2 votes
Comments:
Serves:
10-12
Prep:
10 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

1/4 c
all-purpose flour
1 1/2 tsp
salt
1/4 tsp
ground black pepper
2 lb
boneless beef chuck, cut into 1-inch cubes
3 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

Step-By-Step

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

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American