This salad contains quinoa, which gives the dish a pleasant texture and a light nutty flavor. This salad is excellent for picnics and is best served chilled.
| Prep Time: | 30 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 pounds cubed beef stew meat
- 1 onion, coarsely chopped
- 2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
- 2 stalks celery, each cut into 4 pieces
- 6 cups water, divided, or as needed
- 4 (.85 ounce) packages dry brown gravy mix
- 4 carrots, peeled and quartered
- 1 small turnip, peeled and quartered
- 7 potatoes, peeled and quartered
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 tablespoons shortening
- ¾ cup milk
Instructions
- Prepare the stew: Heat oil in a large heavy pot or Dutch oven over medium-high heat until oil is shimmering. Add in beef and onion. Sprinkle with 1 teaspoon steak seasoning. Stir meat and onions well and sprinkle with remaining 1 teaspoon steak seasoning. Add celery; cook and stir until meat is browned, about 10 minutes.
- Pour in 2 cups water, or as needed to just cover meat, onion, and celery. Bring to a boil and stir and scrape browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours.
- Remove meat and celery pieces from the pan. Set meat aside and discard celery.
- Whisk together gravy mix with 4 cups water in a bowl. Add gravy mixture to the juices in the pot, bring to a boil, and stir meat back into the gravy mixture.
- Stir in carrots and turnip, cover, and simmer for 20 minutes. Stir in potatoes, cover, and simmer for an additional 20 minutes.
- Make the dumplings: Mix flour, baking powder, and salt in a bowl. Cut shortening into flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in milk and lightly stir the mixture just until it combines to form a dough.
- Remove 2 cups of gravy from the pot and reserve. Drop dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes (do not peek until the time is up).
- Pour reserved gravy back over the dumplings, stir lightly, and serve.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 7 g |
| Protein | 30 g |
| Saturated Fat | 5 g |
| Sodium | 1261 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I absolutely loved this recipe. I always thought my mom made the best stew and dumplings but I have to admit this one tops my mom’s except for the dumplings…mom’s got you beat hands down on that one. Fluffy Dumplings 1 1/2 cups all purpose flour 3 tsp baking powder 3/4 tsp salt Sift dry ingredients Combine 3/ cup milk 3 Tbsp oil (any kind)
This is a great recipe. Only changes I made were beef broth instead of water. No celery, didn’t have any and not wild about it anyway. Used 2 ingredient biscuit recipe for dumplings. Thank you for sharing this great recipe!! Much appreciated!!!
This turned out sooo good! It was the perfect dinner on a cold fall day. There was a lot of simmering involved, but it was well worth the wait. I was hesitant about adding dumplings to the stew, but they were a nice pleasant surpise that added some flavor and texture. I’m excited to have leftovers for lunch tomorrow!
Very tasty and easy to make. I did sub 1/2 cup of red wine in place of some water.
This was so much better than I anticipated. Putting dumplings on a beef stew was new to me, only have ever done chicken. I was also worried it would be overly salty with the gravy packets but it wasn’t. I did add a 1/2 cup of red wine to boost the flavor. This was so good and the dumplings were tender and perfectly cooked. This will be our new beef stew recipes.
Came out very good will be making this again
This reminded me of my mother’s stew. I always loved it especially with the dumplings. I did not cook the dumplings long enough so they ended up doughy. Next time I will cook them much longer. Everything tasted even better the next day. This is a great winter dish when you have a large group over.
OH MY GOODNESS!!!! This is so good! I 1.5 x the recipe. I added 3 gloves crushed garlic. I used ribeye instead of stew meat and it was pull apart tender. I only switched because I had dental work I needed something I could softly chew. I also ex-ed the turnips and added extra potatoes. The only thing I’ll change next time is marinade the meat overnight and I can not wait for next time.
Delicious
Good recipe, my mom’s is a little different: For tender beef, sear the chunks for less time, just 2 or 3 minutes, in butter instead of oil, and remove them to a bowl to be returned later once the broth is in. Also, coat them in flour and pepper first; the flour cooks off and helps thicken the stew later so you don’t need gravy powder. Cook some mushrooms in more butter until they brown, with bay leaf thyme pepper and whole cloves, add onions and root veggies (parsnips are awesome), fresh green beans, then a bunch of red wine to deglaze the brown bits off, then the stock. Simmer for 2 to infinity hours. I love beef stew!!
i don’t understand how this recipe attempts to boast ” beef stew my mom perfected over 25 years..” perfected over 25 years?? 25 years??… and all she could come up with is FOUR packages of fake gravy? wow. yeah. no thanks. was looking for something more homemade, w/o pre-processed gluten-laden over-salted gravy. yuck.
I have made this twice now. I haven’t had turnips available, so I left those out. I also prefer my own biscuits, which I bake and top this recipe with. I used a can of beef broth, then added water up to the level required to mix my gravy mixes with. I have found you can put the raw veggies in a slow cooker, top with the cooked beef and onions and then add in the prepared gravy over the top. It was ready after 4 hours on high. I’m sure you could add in your dumplings at that point and cook for another hour, as I have another recipe where I do just that.
Followed the recipe but added in a cup and a half of merlot and half a cup of water to start. Did everything else according to the recipe. The scratch dumplings were a really nice touch
Tasty! The family enjoyed it!
I used beef broth instead on the water and dry gravy. It was a hit! I will definitely be making this again. Perfect for a cold weather meal.
Oh this was really good. I had potatoes in it too and added a package of seasoning for pot roast in. Excellent! Opps, just about forgot. I used my pressure cooker and speeded up the process. I LOVE my pressure cooker!
Loved this recipe. My husband bought me a new Le Crueset Dutch oven and I needed a good recipe to break it in…..loved it and got the thumbs up from my husband because he couldn’t talk with a mouth full!!! First time making dumplings and they totally worked out. Thank you for your recipe contribution it will be a family favourite in our home!!!
Very good. I used onion soup mix and a can of campbells french onion soup. Awesome.
My girlfriend doesn’t really like stew, but she liked this.. The only thing I did different was used a carton of beef broth instead of the 4 cups of water, but I added a cup of water and one more gravy package.. Then just before I added the dumplings, I threw in a bunch of mushrooms. This one is amazing! It’s the only way I’m ever gonna make beef stew again. Great recipe!
Only problem with this recipe is that the dumplings were kind of heavy… if you have this problem add 1 tsp of baking powder to lighten them and grate your butter in from frozen. Other than that the actual stew was superb!!!
This is my go to recipe for stew and has been for years now. The dumplings are delish!