Beef Stew With Dilly Dumplings

Total Time: 2 hrs 40 mins Preparation Time: 40 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1/3 cup flour
• 1 1/8 teaspoons salt, divided
• 1/4 teaspoon pepper
• 2 lbs lean stewing beef, cut into 1 inch cubes
• 2 tablespoons canola oil
• 4 cups water
• 2 cups cubed peeled potatoes
• 2 cups sliced fresh carrots
• 2 medium onions, chopped
• 1 1/2 cups sliced celery
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 cups flour
• 1 tablespoon minced fresh parsley
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dill weed
• 1 egg, lightly beaten
• 2/3 cup nonfat milk
• 1 tablespoon canola oil

Recipe

• 1 in a large resealable plastic bag, combine the flour, 1/8 t. salt and pepper. add meat; seal bag and shake to coat. in a dutch oven, brown beef in oil in batches. add water, stirring to loosen browned brits from pan. reduce heat; cover and simmer for 1 hour.
• 2 add the potatoes, carrots, onions, celery, parsley, thyme, bay leaf and remaining salt. bring to a boil. reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. discard bay leaf.
• 3 for dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. combine egg, milk and oil; stir in to dry ingredients just until moistened. drop by tablespoonfuls onto simmering stew. cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).