Hearty Beef Stew with Herbed Dumplings
PREP TIME: 20 min
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COOK TIME: 30 min
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YIELD: 6 servings |
INGREDIENTS:
| 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 chopped | 1/2 cup milk |
| 1 potato peeled and cubed | 1 3/4 cups White Lily® Enriched Bleached Self-Rising Flour |
| 4 carrots peeled and sliced | 3 tbsps. minced fresh parsley or 1 tablespoon dried parsley |
| 1 celery stalk diced | 1 1/2 tsps. fresh minced thyme or 1/2 teaspoon dried thyme |
- 1 tablespoon Crisco® Pure Vegetable Oil
- 1 pound stew beef, cut into 1-inch chunks
- 6 cups beef broth
- 1 medium onion, chopped
- 1 potato, peeled and cubed
- 4 carrots, peeled and sliced
- 1 celery stalk, diced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 cup milk
- 1 3/4 cups White Lily® Enriched Bleached Self-Rising Flour
- 3 tablespoons minced fresh parsley, or 1 tablespoon dried parsley
- 1 1/2 teaspoons fresh minced thyme, or 1/2 teaspoon dried thyme
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PREPARATION DIRECTIONS:
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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.
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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.
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3.
DROP dumpling batter by teaspoonfuls into simmering stew. Cover and simmer 10 minutes. Dumplings are done when they float on top of liquid.
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