David Venable's Beef Stew & Dumplings

By davidv

Recommended to be prepared in:

"K16520 – Staub Elite Cast Iron 5-quart French Oven with Lid":http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.aol_refer.false.tpl.detail.msn_refer.false.item.K16520.ref.BV1

Ingredients

• Beef Stew:
• 3 – 4 pounds of cubed beef
• 1-1/2 cups water
• 1 cup flour (for dredging)
• 2 cans beef broth (10-3/4 oz.)
• 2 Tbsp. vegetable oil
• 1 tsp. salt
• 1 cup onions
• 1/4 tsp. pepper
• 1 cup potatoes, diced
• 1 can peas
• 1 cup carrots, chopped
• 1/3 cup red wine
• 1 can tomato sauce (15 oz.)
• Dumplings:
• 2-1/2 cups biscuit baking mix
• 2/3 cup milk

Details

Servings 6
Adapted from qvc.com

Preparation

Step 1

Beef Stew:
Dredge beef cubes in flour. Brown meat in oil in a French oven. Add all ingredients except for the peas and wine. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Add the peas and wine.

Dumplings:
Mix baking mix and milk until soft dough forms. Drop dough by spoonfuls into stew. Cook uncovered over low heat for 10 minutes. Ladle into bowls and serve piping hot. Garnish with fresh parsley.