Friday, February 18, 2011

Beef Stew with Dumplings

Beef Stew with Dumplings

1 1/2lbs Stew beef cubed (if it's on sale I will use sirloin tip)
1 Tbsp Vegetable Oil
3 Cups Water
1 Can Beef Gravy (this is optional, but it sure adds alot of flavor, my kids love it)
1 Beef Bouillon cube
1/2 Sweet onion diced
6-8 Potatoes (I use russet and if it's just me & my dh eating I will leave the skin on)
3-4 Carrots
1/2 Cup of butter
3 Garlic Cloves
1 Bay Leaf

Dreading Mix:

1/2 Cup Flour
Pinch of Pepper
Pinch of Salt
1/4 tsp Garlic Salt
Pinch of Oregano


1) Mix flour, pepper, salt, garlic salt & oregano to make dreading coating. Roll cubed beef in dread mix. Brown in skillet.

2) In large pot, combine 1/2 of beef mixture with 3 cups water, onion, garlic, bay leaf & bouillon cube. Simmer for 10 minutes, use this time to peel potatoes and carrots.

3) After peeling potatoes, cut into quarters and sit them in a large bowl of water so they retain their color.

4) Add remaining uncooked beef and cubed potatoes to stew pot, cook on med/low heat (light boil) for 10 minutes.

5) Peel carrots and cut into 3/4" sections, leaving the smaller end pieces slightly larger for a more uniform cook.

6) Stews can burn fast, so watch your water content in the pot, if you see it getting low add another 1/2 cup of water and keep adding 1/2 cup until liquid covers at least 1/2 the stew. Now is the time to add the optional can of beef gravy and/or bouillon cube.

5) Add carrots and cook another 20 minutes. Now start your dumplings following the recipe below.

6) Once dumplings are mixed add them by the spoonful and sit them on top of the stew (DO NOT MIX IN), cover pot with lid and let cook (simmer) a remaining 10 minutes. Check to see if dumplings are fully cooked by cutting one open. Remove from heat, garnish with parsley and serve.

Easy Dumpling Recipe

2 Cups of White Flour
4 Tsp Baking Powder
1 Tsp Salt
Pinch of Pepper
Pinch of Garlic Powder
4 Tbsp Soft Butter or Margarine (room temperature)
1 Cup of Milk

Pinch of Parsley


1) Mix flour, baking powder, salt, pepper and garlic powder in a bowl.

2) Cut in soft butter OR margarine.

3) Stir milk into flour mixture.

4) Bring stew mixture to a gentle simmer, do not let it get to a rapid boil.

5) Drop dumpling dough the size of a tablespoon onto stew. Cover pot with lid so that dumplings can steam. Dumplings will puff up as they cook.

6) After cooking for 10 minutes, check to see if dumplings are cooked inside. They should be moist but not doughy. If they are still doughy, cook another 5 minutes, keep an eye on the liquid content of your stew to make sure it does not burn. Sprinkle with parsley and serve.




  1. this looks so delicious! a perfect winter dish!

  2. Oh Yum. This is perfect for on our cold Canadian Winters.
    Found you through the Canadian Crafty blog hop