Beef Stew with Dilly Dumplings
Source of Recipe
Taste of Home
List of Ingredients
1/3 c. flour
3/4 t. plus 1/8 t. salt, divided
1/4 t pepper
2 lb stew beef, cut into 1 inch cubes
2 T. oil
4 c water
2 c cubed, peeled potatoes
2 c. sliced carrots
2 med onions, chopped
1 1/2 c. celery
1/2 t. thyme
1 bay leaf
Dumplings:
1 1/2 c flour
3 t baking powder
1/2 t salt
1/4 t thyme
1/4 t dill weed
1 egg, lightly beaten
2/3 c milk
1 T oil
Recipe
1. In a large plastic bag, combine the flour, 1/8t salt and pepper. Add meat and shake to coat.
2. Add the oil to a large kettle and brown the meat in bathces.
3. Remove the meat. Add the water to the pan to loosen browned bits from the pan.
4. Return the meat to the pan. Bring to a boil.
5. Reduce heat. Cover and simmer for 1 hr.
6. Add the potatoes, carrots, onions, celery, thyme, bay leaf and remaining salt.
7 Bring to a boil. Reduce heat, cover and simmer for 45 min or until meat is tender.
8. Meanwhile, combine the flour baking powder, salt, thyme and dill.
9. Combine the egg, milk and the oil. Add to the flour mixture.
10. Discard bay leaf.
11. Drop dumpling mixture by tablespoonfuls onto top of stew.
12. Cover and simmer for 15 to 20 min or until toothpick clean. Serve.
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