Ingredients for Beef Stew And Dumplings
- boneless beef chuck, cut into cubes
- olive oil (not specified in instructions; 1/4 cup vegetable oil used instead)
- salt, to taste
- pepper, to taste
- red wine
- water (not specified in instructions; beef broth used instead)
- tomato paste
- thyme
- carrots
- turnips
- fresh parsley
- baking powder
- 1 egg
- garlic
- white onions
- celery ribs
- mushrooms
- all purpose flour
- sugar
- milk
- 1/4 cup vegetable oil
- beef broth
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How to Make Beef Stew And Dumplings
- Season beef cubes generously with salt and pepper. Brown the beef in batches in a large Dutch oven or heavy pot with 1/4 cup of vegetable oil over medium-high heat. Remove beef and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in garlic and thyme; cook for 1 minute more.
- Return beef to the pot. Add red wine, beef broth, and tomato paste. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour, or until beef is very tender.
- Add turnips and mushrooms to the stew. Continue to simmer, covered, for another 20 minutes.
- While the stew simmers, prepare the dumplings: In a medium bowl, whisk together flour, baking powder, sugar, and remaining salt.
- Add the egg and milk; stir until just combined. Do not overmix.
- Drop spoonfuls of dumpling batter onto the top of the simmering stew. Do not stir.
- Cover the pot and cook for 10-12 minutes, or until the dumplings are fluffy and cooked through.
- Stir in fresh parsley before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
38g
Fat
40g
Carbs
11g
