beef or venison stew with dumplings
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.
prep time
15 Min
cook time
2 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds beef or venison cut into 1 inch cubes
- 1/4 cup flour
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons oil
- 4 cloves garlic minced
- 1 teaspoon each sugar and worcestershire sauce
- 1 - bay leaf
- 4 sprigs thyme tied in a bundle
- 5 cups beef stock
- 2 large carrots sliced
- 1 medium onion diced
- 3 large potatoes peeled and diced in bite size pieces
- 3 tablespoons fresh chopped parsley
- DUMPLINGS
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup crisco
- 1 cup milk
How To Make beef or venison stew with dumplings
-
Step 1Combine the flour salt and pepper in a shallow dish. Dredge the meat in the flour mixture shaking off excess.
-
Step 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.
-
Step 3Add the carrots, potatoes, and onions. Cook for another 35 minutes.
-
Step 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
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