Beef Stew With Homemade Dumplings

By lknowles

When it's chilly outdoors, stay warm with this flavorful stew that will remind you of an old fashioned pot roast.
Accuchef

Ingredients

• 1 Lb Beef, Cut Into 1 Inch Cubes
• 1/4 Cup Flour
• 1 Tsp Thyme
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 2 Tbsp Vegetable Oil
• 1 Bay Leaf
• 3 Cups Beef Broth
• 1/4 Cup Red Wine
• 1/2 Lb Carrots
• 1 Onion
• 3 Potatoes
• 2 Celery Stalks
• -----Dumplings-----
• 2 Cups Biscuit Mix
• 2/3 Cups Milk

Details

Servings 4

Preparation

Step 1

Combine flour, thyme, salt and pepper. Coat beef cubes with this mixture. In a large dutch oven, sauté the beef in the oil over med-high heat until well browned. Add bay leaf, broth and wine. Bring mixture to a boil, reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Cut carrots, onion, potatoes and celery into 1 inch chunks. Add vegetables to the stew, cover and simmer for 40 minutes. Mix dumplings. Uncover stew and bring to a boil. Drop the batter by spoonfuls into the boiling stew. Cook dumplings uncovered for 10 minutes, then reduce heat, cover and cook an additional 10 minutes. To serve, sprinkle with chopped parsley.

Per Serving: 880 Cal (46% from Fat, 19% from Protein, 35% from Carb); 41 g Protein; 44 g Tot Fat; 15 g Sat Fat; 18 g Mono Fat; 76 g Carb; 7 g Fiber; 244 mg Calcium; 7 mg Iron; 2024 mg Sodium; 98 mg Cholesterol