Beef Stew With Dilly Dumplings |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, you'll want to serve it to guests. Ingredients:
1/3 cup flour |
1 1/8 teaspoons salt, divided |
1/4 teaspoon pepper |
2 lbs lean stewing beef, cut into 1 inch cubes |
2 tablespoons canola oil |
4 cups water |
2 cups cubed peeled potatoes |
2 cups sliced fresh carrots |
2 medium onions, chopped |
1 1/2 cups sliced celery |
2 tablespoons minced fresh parsley |
1/2 teaspoon dried thyme |
1 bay leaf |
1 1/2 cups flour |
1 tablespoon minced fresh parsley |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon dill weed |
1 egg, lightly beaten |
2/3 cup nonfat milk |
1 tablespoon canola oil |
Directions:
1. In a large resealable plastic bag, combine the flour, 1/8 t. salt and pepper. Add meat; seal bag and shake to coat. In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned brits from pan. Reduce heat; cover and simmer for 1 hour.
2. Add the potatoes, carrots, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf.
3. For dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, milk and oil; stir in to dry ingredients just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
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