Beef Stew & Dumplings

David Venable

My mom makes this dish for every holiday and family gathering – YUM!

Beef Stew

• 3-4 lbs cubed beef
• 1-1/2 cups water
• 1 cup flour (for dredging)
• 2 cans (10-3/4 oz) beef broth
• 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 (15 oz) tomato sauce

Dumplings

• 2-1/2 cups biscuit baking mix
• 2/3 cup milk

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 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.

Cook's Notes

This side works nicely with pot roast or beef stew. For best results, don’t use instant rice.

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