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Hearty Beef Stew and Dumplings
RecipeBeef Cuts
Hearty Beef Stew and Dumplings
Beef stew simmered in red wine with carrots, potatoes and peas, and served with warm buttermilk biscuits.
Yield: 24 servings
1. Heat oil in large braising pan over medium-high heat. Add beef; sauté, stirring occasionally, until browned on all sides.
Vegetable oil1/2 cup
Beef for Stewing (IMPS/NAMP 135A), cubed 1 inch6 pounds
2. Sprinkle flour, thyme, bay leaves, salt and black pepper over beef; cook, stirring, 4 minutes.
All-purpose flour6 ounces
Dried thyme2 tablespoons
Whole bay leaves6
Salt2 teaspoons
Black pepper, freshly ground1 tablespoon
3. Add broth, wine, beef base and browning and seasoning sauce; bring to boil. Reduce heat; cover and simmer, stirring occasionally, 1-1/2 hours or until beef is tender.
Beef broth18 cups
Dry red wine1 1/2 cups
Beef base3 ounces
Browning and seasoning sauce3 tablespoons
4. Add carrots, onions, potatoes, and celery; bring to boil. Reduce heat; cover and simmer, stirring occasionally, 30 to 45 minutes or until vegetables are tender and gravy is slightly thickened. Remove bay leaves; keep hot.
Carrots, peeled and cut into 1-inch chunks2 1/4 pounds
Onions, cut into 1-inch chunks2 1/4 pounds
Potatoes, unpeeled, cut into 1-inch chunks2 1/4 pounds
Celery, cut into 1-inch chunks21 ounces
5. For each serving: Portion 1-1/2 cups beef stew into individual ovenproof au gratin dish; stir in 1-1/2 ounces peas. Top with 1 dumpling. Cover with aluminum foil; heat in 400°F oven about 10 minutes or until hot.

6. Garnish with parsley before serving.
Frozen peas, thawed2 1/4 pounds
Parsley, chopped as needed
DUMPLINGS: Combine buttermilk baking mix and milk in large bowl. Portion into forty-eight 1-1/2 ounce dumplings. Steam dumplings on greased inverted perforated pan about 10 minutes or until cooked through.

Remove from pan; cover and reserve. Makes: 48 dumplings.
Buttermilk baking mix2 1/3 pounds
Milk1 7/8 cups

Nutrition information per serving: 531 calories; 19 g fat(5 g saturated fat; 9 g monounsaturated fat); 57 mg cholesterol; 2079 mg sodium; 58 g carbohydrate; 6.4 g fiber; 31 g protein; 11.8 mg niacin; 0.6 mg vitamin B6; 2.1 mg vitamin B12; 5.4 mg iron; 22.3 mg selenium; 5.4 mg zinc; 111.2 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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