Perfect for a chilly night, this hearty stew is packed with tender beef cubes, vegetables and plump dumplings.

Gallery

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Yield:
6 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat. 

    Advertisement
  • HEAT oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour. 

  • STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.

  • To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.

  • DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.

Advertisement
Advertisement