Beef Stew With Dilly Dumplings
I’m a sucker for any kind of recipes with dumplings and this Beef Stew with Dilly Dumplings was really, really good. The dumplings were light and airy and tasted wonderfully. I know it seems like a lot of ingredients, but I keep a well-stocked pantry so I had everything on hand for the dumplings as well as the stew.
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Beef Stew with Dilly Dumplings is one of those stick-to-the-rib entrees that makes for a hearty dinner option. While you can add a side salad, you don’t really need to. This has all the traditional things in beef stew like potatoes, carrots, celery and onions. But the dumplings add some excellent herbs like dill weed, thyme and parsley to bump up the flavors. Because there’s an egg, half-and-half and butter in the dumplings, they turn out so airy. We loved them.
We eat soup, stews or chowders all year long here (even though it’s Texas). If not for a main course, certainly for lunch. Add some dumplings or hot, homemade rolls to the mix and we are in seventh heaven. But this recipe is certainly extra special in the fall or winter when you want something to warm you up.
Give Beef Stew with Dilly Dumplings a try. This delicious recipe is a fantastic twist on an old classic and favorite. Yum.
Beef Stew with Dilly Dumplings is a fantastic stick-to-the-ribs meal.
Here, I’ve broken apart the dumpling so you can see the inside of it.
The Dilly Dumplings were fantastic. Light, airy and deliciously seasoned.
Here’s what I did.
I used these ingredients for the Beef Stew.
Combine flour, salt and pepper in a zip-lock bag. Add beef in bunches and shake well to coat each piece.
Heat avocado oil in a Dutch oven to medium heat. Add stew beef that’s been coated with the flour coating..
Cook beef until no longer pink.
Add water. Cover with lid. Reduce heat and cook for one hour.
Add potatoes, carrots, celery, onions, bay leaf, parsley, thyme and remaining salt.
Stir ingredients to combine. Cover with lid and cook approximately 45 minutes until veggies are tender.
Remove bay leaf and discard.
I used these ingredients for the Dilly Dumplings.
Place flour in a mixing bowl. Add baking powder, salt, parsley, thyme and dill weed.
Stir ingredients to combine.
Add egg and half-and-half.
Add melted butter. (You can also combine all the liquid ingredients and add to the dry ingredients.)
Stir ingredients to combine.
Dollop dumplings over top of the hot stew. If you want more perfect shapes you can use a large ice cream scoop or cookie scoop.
Cover with lid and cook 20-30 minutes or until a toothpick inserted in center comes out clean. (Don’t keep taking the lid off while cooking the dumplings.
Sprinkle a little fresh parsley over top of individual servings, if desired.
Beef Stew with Dilly Dumplings is such a hearty and satisfying meal.
This sumptuous beef entree provides a great twist on an old classic.
Here’s the recipe.
BEEF STEW WITH DILLY DUMPLINGS
(Recipe adapted from Taste of Home)
Beef Stew With Dilly Dumplings
Equipment
- 1 Dutch oven with lid
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 2 small mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
BEEF STEW:
- 2/3 cup flour (I used unbleached all-purpose flour)
- 2 tsp. sea salt divided use
- 1/2 tsp. ground black pepper
- 4 tbsp. avocado oil
- 2 lbs. stew beef (I used 2 3/4 lbs.)
- 5 cups water
- 2 cups carrots peeled, sliced, fresh
- 2 cups potatoes cubed, peeled
- 1 large onion chopped
- 1 1/2 cups celery sliced
- 2 tbsp. fresh parsley minced
- 1/2 tsp. dried thyme
- 1 bay leaf
DILLY DUMPLINGS:
- 1 1/2 cups all-purpose flour (I used unbleached flour)
- 3 tsp. baking powder
- 1 tsp. sea salt
- 1 tbsp. fresh parsley minced
- 3/4 tsp. dried thyme
- 3/4 tsp. dried dill weed
- 1 large egg beaten
- 2/3 cup half-and-half
- 1 tbsp. butter melted
Instructions
BEEF STEW:
- Combine flour, 1 tsp. salt and ½ tsp. black pepper in a zip lock bag.
- Add stew beef in batches and continue shaking until all the beef pieces have been coated with flour mixture.
- Heat oil in a large Dutch oven over medium heat.
- Add meat and continue cooking until beef is no longer pink.
- Add water and bring mixture to a boil.
- Cover with lid.
- Reduce heat and cook for one hour.
- Add carrots, potatoes, onion, celery, parsley, thyme, bay leaf and remaining one teaspoon salt.
- Cover with lid and cook approximately 45 more minutes until veggies are fork tender.
- Remove bay leaf and discard.
- Add Dilly Dumplings and cover with lid.
- Cook dumplings about 20-30 minutes or until a toothpick inserted in the center of one of the dumplings comes out clean.
DILLY DUMPLINGS:
- In a small mixing bowl, combine flour, parsley, baking powder, salt, thyme and dill weed.
- In a separate bowl whisk egg, half-and-half and melted butter.
- Add liquid mixture to dry mixture.
- Drop by large tablespoonfuls onto hot stew.
- Cover with lid and simmer for 20-30 minutes, or until a toothpick inserted in the center of the dumplings comes out clean.
Notes
Recipe adapted from Taste of Home.
© Can’t Stay Out of the Kitchen
Nutrition
We loved how this meal turned out.
Who doesn’t enjoy a take-off on Beef Stew?
Beef Stew with Dilly Dumplings is a fantastic one-dish meal your family will love.
You may also enjoy these delicious recipes!
Beef Pot Pie with Herbed Biscuits
Slow Cooker Beef and Sweet Potato Stew
Beef Stew With Dilly Dumplings
Equipment
- 1 Dutch oven with lid
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 1 sharp knife to cut vegetables
- 1 vegetable peeler
- 2 small mixing bowls
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
BEEF STEW:
- 2/3 cup flour (I used unbleached all-purpose flour)
- 2 tsp. sea salt divided use
- 1/2 tsp. ground black pepper
- 4 tbsp. avocado oil
- 2 lbs. stew beef (I used 2 3/4 lbs.)
- 5 cups water
- 2 cups carrots peeled, sliced, fresh
- 2 cups potatoes cubed, peeled
- 1 large onion chopped
- 1 1/2 cups celery sliced
- 2 tbsp. fresh parsley minced
- 1/2 tsp. dried thyme
- 1 bay leaf
DILLY DUMPLINGS:
- 1 1/2 cups all-purpose flour (I used unbleached flour)
- 3 tsp. baking powder
- 1 tsp. sea salt
- 1 tbsp. fresh parsley minced
- 3/4 tsp. dried thyme
- 3/4 tsp. dried dill weed
- 1 large egg beaten
- 2/3 cup half-and-half
- 1 tbsp. butter melted
Instructions
BEEF STEW:
- Combine flour, 1 tsp. salt and ½ tsp. black pepper in a zip lock bag.
- Add stew beef in batches and continue shaking until all the beef pieces have been coated with flour mixture.
- Heat oil in a large Dutch oven over medium heat.
- Add meat and continue cooking until beef is no longer pink.
- Add water and bring mixture to a boil.
- Cover with lid.
- Reduce heat and cook for one hour.
- Add carrots, potatoes, onion, celery, parsley, thyme, bay leaf and remaining one teaspoon salt.
- Cover with lid and cook approximately 45 more minutes until veggies are fork tender.
- Remove bay leaf and discard.
- Add Dilly Dumplings and cover with lid.
- Cook dumplings about 20-30 minutes or until a toothpick inserted in the center of one of the dumplings comes out clean.
DILLY DUMPLINGS:
- In a small mixing bowl, combine flour, parsley, baking powder, salt, thyme and dill weed.
- In a separate bowl whisk egg, half-and-half and melted butter.
- Add liquid mixture to dry mixture.
- Drop by large tablespoonfuls onto hot stew.
- Cover with lid and simmer for 20-30 minutes, or until a toothpick inserted in the center of the dumplings comes out clean.