Hearty Beef Stew with Herbed Dumplings

Prep Time:
20 min
Cook Time:
30 min
Total Time:
50 min
6 servings


  • 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


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


Serving Size (1/6 of recipe), Calories 360 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 80mg, Sodium 1570mg, Total Carbohydrate 43g (Dietary Fiber 3g, Sugars 4g), Protein 25g; Percent Daily Value*: Vitamin A 140%, Vitamin C 20%, Calcium 15%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.