Beef Stew With Dumplings
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
62
Sweetness
53
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
680 g
Beef Stew Meat (cubed)1 cup
All-Purpose Flour3 tbsps
Butter (melted)1 cup
Onion (sliced)2 cloves
Garlic (minced)2 cups
Water1 cup
Parsley (chopped fresh)1 tsp
Salt1 tsp
Pepper1
Bay Leaf2 cups
Potatoes (cubed)1.5 cups
Carrot (diced)1 cup
Celery (sliced)1 cup
Green Pepper (chopped)1 cup
Mushroom (sliced fresh)1 cup
MilkDirections:
1
In a bowl, toss cubed beef with flour to coat
2
Heat 4 tablespoons butter in a heavy skillet over medium-high heat
3
Place flour in a bag or bowl, and add beef cubes
4
Toss to coat with flour
5
Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside
6
Cook onion and garlic in same pan until tender
7
Return meat to pan with water, parsley, salt, pepper, and bay leaf
8
Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed
9
Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes
10
Remove the bay leaf, and stir in mushrooms
11
In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended
12
Drop dough by the tablespoonful into stew
13
Simmer, uncovered, approximately 10 minutes
14
Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry