One Pot Beef and Dumplings Stew is loaded with vegetables in a thick sauce and topped with feather light Dumplings
I remember my Granny used to make the most delicious Beef and Dumpling stew. She made it quite often, but we never got tired of eating stews that way as her recipes differed from meal to meal.
But the dumplings were always the highlight for me. Somehow, when Granny made them, it soaked up the stew juices without getting mushy and it was still light and fluffy.
I suppose if I made this more often, maybe using different times or methods mine might turn out the same … I can only hope !
This is an easy one pot, cooked on the stove, recipe and have never failed me.
Mine absorbs a little of the stew juices and the dumplings are super light and fluffy.
One Pot Beef And Dumplings Stew
- 2 TB Oil
- 750 g Beef strips or cubed – trimmed of all fat ( 1 1/2 pounds )
- 2 TB Flour
- 2 large Onions halved and sliced
- 2 large Celery Ribs chopped
- 250 g Frozen Mixed Vegetables defrosted (your favorite combination will do) ( 8 oz )
- 2 cups Beef Stock
- 1 t Dried Mixed Herbs
- 1 t Salt
- Black Pepper to taste
- 1 1/2 cups Flour
- 1 TB Baking Powder
- 1/2 t Salt
- 2 TB Butter
- 3/4 cup Milk
- 1/4 cup Parsley chopped
- Place the Beef in a bowl and sprinkle over the Flour – stir to cover all the meat (you might need to add a little extra Flour)
- Heat the Oil in a large saucepan and stir-fry the Beef in three batches, removing the meat after each batch – keep aside
- Using the same saucepan, saute the Onion and Celery until soft and the Onion is golden – add the Mixed Vegetables and stir-fry another 2 minutes – add back the meat
- Add the Beef Stock, Herbs, Salt and Black Pepper – cover and simmer over medium heat until the meat is soft (about 1 1/2 hours) – add more boiling Water if needed – you will want enough sauce to cover the meat/vegetables and more when done, as the dumplings must still be placed on top to cook
- Sift together the Flour, Baking Powder and Salt – rub in the Butter
- Add the Milk and mix with a fork until a batter has formed (more of a batter than a dough)
- Spoon tablespoonfuls of the Batter over the meat and vegetables, making sure the bottoms are in the sauce
- Sprinkle over the Parsley and simmer, covered, another 20 – 25 minutes over medium heat until the dumplings are cooked