Shaker Beef Stew With Parsley Dumplings Recipe

Name: Shaker Beef Stew With Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs boneless chuck roast or 3 lbs round roast, cut into 1 to 1 1/2 inch cubes; 1/3 cup all-purpose flour; 2 1/2 teaspoons salt; 1/4 teaspoon pepper; 1/4 cup butter or 1/4 cup margarine; 1 bay leaf; 1 1/2 teaspoons dried thyme leaves; 1/3 cup chopped celery top; 1 small onion, stuck with; 4 whole cloves; 2 parsley sprigs; 1 lb peeled small yellow onion (about 8); 1 lb medium carrot, pared and halved crosswise (about 5); 1 1/2 lbs tiny new potatoes, pared (or with skins on, about 10 potatoes); 2 medium turnips, pared and quartered or 4 small turnips, pared and halved; 1 1/2 cups celery, cut into 1 inch pieces; PARSLEY DUMPLINGS; 2 cups packaged biscuit mix; 2 tablespoons chopped parsley; 1 egg; 1/2 cup milk

Servings: persons

3 lbs boneless chuck roast or 3 lbs round roast, cut into 1 to 1 1/2 inch cubes
1/3 cup all-purpose flour
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
1 bay leaf
1 1/2 teaspoons dried thyme leaves
1/3 cup chopped celery top
1 small onion, stuck with
4 whole cloves
2 parsley sprigs
1 lb peeled small yellow onion (about 8)
1 lb medium carrot, pared and halved crosswise (about 5)
1 1/2 lbs tiny new potatoes, pared (or with skins on, about 10 potatoes)
2 medium turnips, pared and quartered or 4 small turnips, pared and halved
1 1/2 cups celery, cut into 1 inch pieces
PARSLEY DUMPLINGS
2 cups packaged biscuit mix
2 tablespoons chopped parsley
1 egg
1/2 cup milk

1
On waxed paper, roll beef cubes in flour mixed with salt and pepper, coating evenly on all sides. Reserve remaining flour mixture for later. In hot butter in 6-quart Dutch oven or large pot, brown beef well on all sides, turning with tongs. DO NOT OVERCROWD.
2
As beef is browned, remove, and set aside. Continue browning rest. Take 30 minutes in al to give good rich flavor and brown color. Return beef to Dutch oven; add bay leaf, thyme, chopped celery, onion with cloves, parsley sprigs. Toss to coat with drippings.
3
Add 3 cups water; bring to boiling; reduce heat, and simmer, covered, 2 hours. Add onions, carrots, and potatoes; simmer, covered, 20 minutes; add turnips and celery; simmer 10 minutes. During this 10 minutes, make dumplings: In medium bowl, combine biscuit mix and parsley; stir in egg and milk, mixing with fork just until blended. Drop batter by 10 rounded tablespoonfuls onto gently boiling stew (on meat or vegetables, not in liquid-this makes dumplings soggy), 2 to 3 inches apart, allowing room for expansion.
4
Cook, UNCOVERED, over low heat, 10 minutes.
5
COVER tightly; cook 10 minutes longer.
6
Using slotted spoon, remove dumplings to heated baking dish; keep warm in oven while thickening the stew: In small bowl, combine 3 Tablespoons reserved flour mixture with 1/4 cup water, stirring until smooth. Stir gently into stew; simmer 5 minutes or until the mixture is thickened. Replace dumplings on top of stew to serve. Reheat gently, covered, until thoroughly hot. Makes 8 to 10 servings.
7
McCall's Cooking School.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 3 lbs boneless chuck roast or 3 lbs round roast, cut into 1 to 1 1/2 inch cubes, 1/3 cup all-purpose flour, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and more.

Yes, Shaker 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.

That's it — enjoy your meal!

Shaker Beef Stew With Parsley Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions