Beef Stew with Dumplings

Kat Cohen


This is a very easy recipe to make to my surprise and my husband loves it even though it has carrots in it.

★★★★★ 1 vote
20 Min
1 Hr 30 Min
Stove Top


2 Tbsp
canola oil
1 c
all-purpose flour
3 1/2 lb
beef chuck or bottom round, trimmed and cut inot 1 1/2-inch pieces
1 large
1 large
baking potato, peeled and cut into 2-inch pieces
2 large
carrots, chopped
15 oz
can tomato sauce
5 c
beef stock
1/3 c
dry red wine
1 tsp
kosher salt
1/4 tsp
freshly ground black pepper
10 oz
package frozen peas
2 1/2 c
2/3 c
1/2 c
fresh parsley, chopped


1Heat the canola oil in a Dutch oven over medium heat. Spread the flour on a shallow dish and dredge the meat in the flour. Add the meat to the pot, working in batche if necessary, and brown on all sides. 12 to 15 minutes, until a crust forms on the outside. Remove the meat to a platter while browning the remaining meat.
2Return all the meat to the pot and add the onion, potato, carrots, tomato sauce, 1 1/2 cups of water, the beef stock, red wine, salt, and pepper. Bring to a boil, then reduce the heat, cover, and simmer for 1 1/2 to 2 hours, until tender. Stir in peas (optional)
3Stir the Bisquick and milk together in a bowl until a soft dough forms. Drop heaping tablespoons of the dough on top of the stew. Cook, covered, over low heat for 10 minutes. Ladle the stew and biscuits into warm bowls and sprinkle with parsley before serving.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy