Stew with Confetti Dumplings |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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If you want a stew that will warm you to the bone, try this. My family particularly likes the dumplings. I'm a widow with a son and three grandchildren. -Lucile Cline, Wichita, Kansas Ingredients:
2 pounds boneless beef chuck roast, cut into 1-inch cubes |
2 tablespoons vegetable oil |
1/2 pound fresh mushrooms, halved |
1 large onion, thinly sliced |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) beef broth |
1 teaspoon italian seasoning |
1 teaspoon salt |
1/4 teaspoon pepper |
1 bay leaf |
1/3 cup king arthur unbleached all-purpose flour |
1/2 cup water |
1 package (10 ounces) frozen peas |
dumplings: |
1-1/2 cups biscuit/baking mix |
2 tablespoons diced pimientos, drained |
1 tablespoon minced chives |
1/2 cup milk |
Directions:
1. In a Dutch oven, brown meat in oil. Add mushrooms, onion and garlic; cook until onion is tender, stirring occasionally. Stir in broth, Italian seasoning, salt, pepper and bay leaf; bring to a boil. Cover and simmer for 1-1/2 hours.
2. Discard bay leaf. Combine the flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 1 minute. Reduce heat. Stir in peas.
3. For dumplings, combine biscuit mix, pimientos and chives in a bowl. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto the simmering stew. Cover and simmer for 10-12 minutes or until dumplings test done (do not lift lid while simmering). Serve immediately. Yield: 10-12 servings (about 3 quarts).
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