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beef or venison stew with dumplings

a recipe by
barbara lentz
beulah, MI

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.

serves 6
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For beef or venison stew with dumplings

  • 2 lb
    beef or venison cut into 1 inch cubes
  • 1/4 c
  • 2 tsp
  • 1/2 tsp
  • 3 Tbsp
  • 4 clove
    garlic minced
  • 1 tsp
    each sugar and worcestershire sauce
  • 1
    bay leaf
  • 4 sprig
    thyme tied in a bundle
  • 5 c
    beef stock
  • 2 lg
    carrots sliced
  • 1 md
    onion diced
  • 3 lg
    potatoes peeled and diced in bite size pieces
  • 3 Tbsp
    fresh chopped parsley
  • 2 c
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 c
  • 1 c

How To Make beef or venison stew with dumplings

  • 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

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