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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 244.8
  • Total Fat: 5.7 g
  • Cholesterol: 63.8 mg
  • Sodium: 772.6 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 16.8 g

View full nutritional breakdown of Beef Stew with Dumplings calories by ingredient
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Beef Stew with Dumplings

Submitted by: STAGPIPE
Beef Stew with Dumplings

Number of Servings: 8

Ingredients

    2 cloves of minced garlic
    1 medium onion chopped
    1 lb cut stew meat
    2 tbs flour
    1 c red wine (dry)
    4 c. beef broth
    1 rutabega (small) cut into cubes
    2 baking potatoes (med) cut into cubes
    2 carrots (med) chopped
    2 bay leafs
    1 egg beaten
    1/3 c flour
    1 14.5 oz can of diced tomatoes
    1 cup frozen peas
    salt & pepper to taste

Tips

The four cups of beef broth weren't quite enough liquid, after simmering, so I did add an additional 2 cups of water with 1 tsp of beef boullion to the pot towards the end of the cooking time.


Directions

Cut stew meat into 1/5'' cubes, place in plastic bag with 2 tbs flour and shake until meat is coated.

Spray a non-stick pot with non-stick cooking spray. On medium-high heat, cook garlic for 1 min. Add onions and cook for an additional 3 minutes. Remove garlic/onion mixture from pot and set aside.

Add meat to pot and cook for 5 minutes, or until all sides are browned. Remove meat & any liquids from pot and set aside.

Add red wine and half of broth to pot. Scrape and browned meat bits with a wooden spoon. Add garlic/onion mixture, meat/juices, the other half of broth, and chopped root vegetables to pot with bay leaf, salt and pepper. Turn heat down to low medium and simmer for 2 hours or until vegetables are al dente.

Turn heat up to med-high. Mix beaten egg with 1/3 cup of salt and pepper to form a dumpling mixture. Add small spoonfuls of dumpling mixture to stew. Turn heat back down to low-medium.

Add tomatoes and peas. Cook for 15 minutes. Serve

Serving Size: Makes 9-2 cup portions

Number of Servings: 8

Recipe submitted by SparkPeople user STAGPIPE.





TAGS:  Beef/Pork |

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