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White Lily

Hearty Beef Stew with Herbed Dumplings


20 min


30 min


6 servings


1 tbsp. Crisco® Pure Vegetable Oil 1/2 tsp. salt
1 lb. stew beef, cut into 1-inch chunks 1/4 tsp. freshly ground black pepper
6 cups beef broth 1 large egg
1 medium onion chopped1/2 cup milk
1 potato peeled and cubed1 3/4 cups White Lily® Enriched Bleached Self-Rising Flour
4 carrots peeled and sliced3 tbsps. minced fresh parsley or 1 tablespoon dried parsley
1 celery stalk diced1 1/2 tsps. fresh minced thyme or 1/2 teaspoon dried thyme


  1. 1.
    HEAT oil in Dutch oven or stockpot. Add beef; brown on all sides. Drain. Add beef broth, vegetables, salt and pepper. Cover and simmer 20 to 30 minutes or until vegetables are tender.

  2. 2.
    BEAT egg and milk together in small bowl. Mix flour, parsley and thyme in large bowl. Add egg-milk mixture to flour mixture; stir to make a stiff dough.

  3. 3.
    DROP dumpling batter by teaspoonfuls into simmering stew. Cover and simmer 10 minutes. Dumplings are done when they float on top of liquid.