Beef Stew with Herbed Dumplings

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  • 2 pounds beef stew meat
  • 1/4 cup flour
  • Olive oil
  • 3 large carrots, cut into 1/2-inch pieces
  • 2 ribs celery, diced
  • 1 large red onion, diced
  • 3/4 cup red wine
  • 1 teaspoon dried thyme
  • 2 teaspoons whole grain mustard
  • Salt and freshly ground black pepper
  • Dumplings:
  • 1 1/2 cups baking mix (such as Bisquick®)
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon dried rosemary
  • 1/2 cup milk


Combine beef and flour in a mixing bowl. Season with salt and pepper. Toss to combine, shaking off excess flour. Heat a large heavy-bottomed soup pot or Dutch oven over medium-high heat and generously coat with oil. Working in batches, brown meat. When all meat is browned, add wine to pan and bring to a boil, scraping up browned bits from bottom. Add remaining stew ingredients. Season with salt and pepper. Cover and simmer about 90 minutes, or until beef is tender.

Combine dumpling ingredients and stir together with a fork. Drop by spoonfuls into stew. Do not stir. Cover and simmer 25-35 minutes longer, or until dumplings are cooked through.

Serve hot.

Recipe from Central Market Mill Creek - Culinary Resource Center
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