Stew With Confetti Dumplings
Source of Recipe
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List of Ingredients
2 lbs. boneless chuck roast, cut into cubes
2 T. veg. oil
1/2 lb. fresh mushrooms, halved
1 lg. onion, thinly sliced
1 garlic clove, minced
2 cans (14 1/2 oz. ea.) beef broth
1 t. salt
1 t. Italian seasoning
1/4 t. pepper
1 bay leaf
1/3 c. all purpose flour
1/2 c. water
1 pkg (10 oz.) frozen peas
Dumplings:
1 1/2 c. biscuit/baking mix
2 T. diced pimientos, drained
1 T. minced chives
1/2 c. milk
Recipe
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. Discard bay
leaf. Combine the flour and water until
smooth; stir into stew. Bring to a boil.
Cook and stir for 1 min. Reduce heat. Stir
in peas. For dumplings, combine biscuit
mix, pimientos and chives in a bowl. Stir
in enough milk to form a soft dough. Drop
by T. onto the simmering stew. Cover and
simmer for 10 to 12 min. or until
dumplings test done (do not lift lid while
simmering). Serve immediately. Makes 10
to 12 servings, about 3 qts.
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