Beef or Venison Stew with Dumplings

2
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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Beef or Venison Stew with Dumplings

Step-by-Step

  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

Printable Recipe Card

About Beef or Venison Stew with Dumplings

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American




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