Beef Stew with Dilly Dumplings

By zeenieme

Ingredients

• Dumpling:
• 1/3 cup all-purpose flour
• 1 1/8 teaspoons salt, divided
• 1/4 teaspoon pepper
• 2 pounds lean beef stew meat, 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 all purpose 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 fat-free milk
• 1 tablespoon canola oil

Preparation

Step 1

In a large re-sealable plastic bag, combine the flour, 19 teaspoon salt and pepper. Add meat: seal bag and shake to coat. Ina Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

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.

For dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, milk and oil; stir into dry ingredients just until moistened. Drop by tablespoonful 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)