Beef Stew With Parsley Dumplings Recipe

Name: Beef Stew With Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BEEF STEW:; 1 Tablespoon Olive Oil; 1 pound Boneless Chuck Roast, Cut Into 1-inch Cubes; 3 cups Hot Water; 2 teaspoons Salt, Divided; 1/8 teaspoons Pepper; 2 Medium Carrots, Cut Into 1-inch Pieces; 1 Large Potato (cut Into 1-Inch Pieces); 1 stalk Celery, Cut Into 1 Inch Pieces; 1 Green Bell Pepper, Cut Into 1-inch Pieces; 1 Small Onion, Chopped; 1 Bay Leaf; 1/2 cups Cold Water; 2 Tablespoons All-purpose Flour; FOR THE PARSLEY DUMPLINGS:; 2 Tablespoons Softened Butter; 1 cup All-purpose Flour; 1-1/4 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Milk

Servings: persons

FOR THE BEEF STEW:
1 Tablespoon Olive Oil
1 pound Boneless Chuck Roast, Cut Into 1-inch Cubes
3 cups Hot Water
2 teaspoons Salt, Divided
1/8 teaspoons Pepper
2 Medium Carrots, Cut Into 1-inch Pieces
1 Large Potato (cut Into 1-Inch Pieces)
1 stalk Celery, Cut Into 1 Inch Pieces
1 Green Bell Pepper, Cut Into 1-inch Pieces
1 Small Onion, Chopped
1 Bay Leaf
1/2 cups Cold Water
2 Tablespoons All-purpose Flour
FOR THE PARSLEY DUMPLINGS:
2 Tablespoons Softened Butter
1 cup All-purpose Flour
1-1/4 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Milk

1
For the beef stew, heat olive oil in a pan on medium heat until hot. Add beef and cook, stirring until well browned all over. Add hot water, 1/2 teaspoon salt, and pepper. Heat to boiling, then reduce heat to a simmer. Simmer until beef is almost tender about 2 to 2 1/2 hours.
2
Stir in carrots, potatoes, celery, green peppers, onions, remaining 1 1/2 teaspoon salt, and bay leaf. Cover and simmer until vegetables are tender, about 20 minutes. Remove the bay leaf.
3
For the parsley dumplings, cut butter into the flour, baking powder and salt until mixture resembles small crumbs. Stir in milk. This should make a very soft biscuit-like dough. Stir in the parsley.
4
After making the parsley dumplings, finish preparing the beef stew. Thoroughly mix cold water with flour and stir into the stew. Heat to a boiling, stirring constantly for 1 minute then reduce heat to a simmer. Drop dumpling dough by the spoonful into simmering stew. There should be about 10 to 12 dumplings. Cook uncovered for 10 minutes. Cover and cook for an additional 10 minutes.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE BEEF STEW:, 1 Tablespoon Olive Oil, 1 pound Boneless Chuck Roast, Cut Into 1-inch Cubes, 3 cups Hot Water, and more.

Yes, Beef Stew With Parsley Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Parsley Dumplings

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