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Beef Stew with Dilly Dumplings | Can't Stay Out of the Kitchen | Classic #BeefStew is teamed with some light and airy #DillyDumplings for an entree your whole family will enjoy. This mouthwatering meal is terrific anytime of the year but even more so in the fall or winter months. This sumptuous #stew is a stick-to-the-ribs meal that is irresistible. #beef #potatoes #carrots #dumplings #BeefStewWithDillyDumplings

Beef Stew With Dilly Dumplings

Teresa Ambra
Beef Stew with Dilly Dumplings makes for one sumptuous main dish meal. The dumplings are light and airy and seasoned to perfection. This mouthwatering recipe is a great twist on an old classic. It's also a stick-to-the-ribs meal that your whole family or company will enjoy. If you enjoy Beef Stew, you'll like it even better with these delicious dumplings added on top.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Beef, Main Dish, Soup, Stews and Chowders
Cuisine American
Servings 10
Calories 373 kcal

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

NOTE: Do not keep uncovering the lid while the dumplings are cooking. Wait a full 20 minutes before checking the first time. Then check again in 10 minutes for desired doneness.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 373kcalCarbohydrates: 34gProtein: 26gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 84mgSodium: 850mgPotassium: 732mgFiber: 3gSugar: 3gVitamin A: 4888IUVitamin C: 18mgCalcium: 181mgIron: 5mg
Keyword beef, beef stew, carrots, main dish, potatoes, stew
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