Beef Stew with Dumplings
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INGREDIENTS 1 pound beef chuck steak, cut into 1-inch cubes
1/4 cup flour
1 teaspoon thyme leaves
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
1 bay leaf
3 cans beef broth
1/4 cup red wine
1/2 pound carrots
1 large onion
3 medium potatoes
2 stalks celery
Fresh parsley
2 cups Biscuit Mix
2/3 cup milkCoat beef cubes with flour. In Dutch oven, sauté beef in oil over medium-high heat to brown on all sides. Add thyme, pepper, salt, bay leaf, broth, and wine. Bring liquid to a boil. Reduce heat to low; cover, and simmer 1 hour. Stir occasionally.
Cut carrots, onion, potatoes, and celery into 1-inch chunks. Add vegetables to stew and add water to cover, if necessary. Bring to a boil. Reduce heat to low, cover and simmer 1 hour or until vegetables are tender.
Combine biscuit mix and milk and drop batter by spoonfuls onto boiling stew. Cook dumplings, uncovered, for 10 minutes. Cover stew and cook dumplings 10 minutes more.
To serve, sprinkle with chopped parsley, if desired.
Makes 4 servings