Beef and Dumpling Stew

  • 1 1/2 lbs stew meat
  • 4 carrots, cut in 3 in. pieces
  • 2 potatoes, cut in 3 in. pieces
  • 2 stalks of celery, cut in 3 in. pieces
  • 1 chopped med. onion
  • 1-15oz. can diced tomatoes
  • 1/2 cup flour
  • 2 Tbsp oil
  • 1 sm. can mushrooms
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp Lea and Perrins sauce
  • 1 cup frozen peas
  • 1 cup water image placeholder

Add salt, pepper, and garlic powder to flour. Dredge meat in flour mixture. Heat oil to 5 quart pot and brown meaTbsp Add onion and cook till tender. Add cup of water and tomatoes. Cook for 1 1/2 hours till meat is tender.

Add mushrooms, potato, peas, carrots, and celery. Cook for 15 minutes more. To make dumplings; Beat eggs and water then add flour and pinch of salt Make a stiff dough. Put large pot of water to boil. Drop dough by the tsp into the boiling water.

Cook for 5 minutes. Remove dumplings from water then add to stew when stew is done.

Servings: 4
Submitted by: Recipe Group Member