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Suzanne's beef stew with dumplings

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Suzanne's beef stew with dumplings


Beef, Stew


(Public for All)

Prep and cook time: 2:30


  • 1 to 2 pounds stew meat (cut into bite sized cubes)
  • 1 T olive oil
  • 1 T butter
  • 2 to 3 onions, cut into wedges
  • 1 large can Contadina crushed tomatoes
  • Worchestire sauce
  • 1 can cambells beef broth
  • 1 to 2 cups water
  • 3 carrots cut into 2" inch pieces
  • 3 small potatoes, cut into 2 inch pieces
  • 1 cup frozen peas
  • roux: 3 T butter, 2 T flour
  • Dumplings
  • 2 C flour
  • 4t baking powder
  • 1 t salt
  • 4 T oil
  • 1/2 cup milk (non skim works better)


In large pot, brown meat and onions in butter and olive oil Add remaining ingredients except for vegetables Cook covered on low for 1 hour Add potatoes, carrots, and peas Cook covered on low for 45 minutes

Mix up dumplings: Mix dry dumpling ingredients Add milk and oil and mix until blended Let rest 5 minutes while you complete the following steps:

Melt 3 T butter in dish in microwave. Add 2 T flour and mix well Add to stew and stir to thicken

Place 5 scoops of dumpling mix gently on top of stew in pot Cover tightly Cook on low 25 minutes

Recipe is courtesy of: Suzanne VanTiem





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