Beef ‘n Dumplings

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For me, Beef ‘n Dumplings are the ultimate comfort food. My mom made the BEST Beef ‘n Dumplings I have ever had. I wish I had her recipe, but this was another one of those fantastic meals she made were she would just throw a little of this and a little of that in the pot.

The beef is fork tender and it melts in your mouth. The dumplings are light as a cloud. The gravy… just delicious!

My Beef ‘n Dumplings are not exactly like my mom made, but they are close enough. They take me back to the days when she would cook them for me. Comfort food at its finest!

I don’t think my mom ever made dumplings from scratch. As long as I can remember, she used Bisquick Baking Mix. So, that it was I use too. Just add a little chopped fresh parsley and they are amazing. The parsley really adds a bit of freshness to the dumpling. And remember, do not over mix! Only stir until the ingredients are combined.

The most important part of this meal is to give the stew meat enough time to cook so that it easily breaks apart with your fork. You will need to have a good 2 – 3 hours to complete this recipe from start to finish, but, it is so worth it!

Note

Or, if you are in a hurry, you could always try a pressure cooker or Instant Pot. I have not done it that way yet, so I do not have a time table for how long to cook the stew meat. I will update this recipe when I give it a try.

Beef ‘n Dumplings

1/2 – 2 pounds of Stew Meat
2 tablespoons of Canola Oil
1 Onion chopped
Salt and Pepper to taste
1 tablespoon Fresh Rosemary chopped
1 tablespoon Fresh Thyme chopped
1/2 cup Red Wine optional
1 can 15 ounces Beef or Chicken Broth (both work fine)
2 cups Water use a little more if you are not using wine
1 tablespoon Worcestershire sauce
Bisquick
Milk
1 – 2 tablespoons Fresh Parsley chopped

Instructions

Heat large stock pan over medium high heat. Dab stew meat with a paper towel to remove some of the moisture. Sprinkle salt over the stew meat.

Add canola oil to the pot and add the stew meat, salt side down. You should hear a good sizzling sound. Leave the meat until it is deeply browned. The stew meat should loosen easily from the pan when it is ready to turn.

Once you turn the meat over, add the onion and a little more salt and some pepper. Continue to cook until the meat is browned. Stir and cook another minute or so until onions start to soften.

Add the wine and deglaze the bottom of the pan. Continue to stir and use a wooden spoon to loosen any brown spots from the pan. Add the beef or chicken broth, water and Worcestershire sauce. You want the liquid to cover the meat. Bring the mixture to a boil, then reduce heat to a simmer, cover and let it cook gently for about 2 hours or until the meat starts to break apart easily.

When the meat is tender add the chopped rosemary and thyme. Add more liquid, water or stock, to cover stew meat, if necessary. Stir and bring the sauce back to a boil. Taste and adjust any seasonings as needed.

Mix the dumplings according to the Bisquick recipe, add the fresh parsley, or use your favorite homemade dumpling recipe.

Drop the dumplings in the boiling liquid and cook per directions.

Serve!

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Beef ‘n Dumplings

Course: Main

Author: Cook This Again, Mom!

Ingredients

• 1 1/2 – 2 pounds of Stew Meat
• 2 tablespoons of Canola Oil
• 1 Onion chopped
• Salt and Pepper to taste
• 1 tablespoon Fresh Rosemary chopped
• 1 tablespoon Fresh Thyme chopped
• 1/2 cup Red Wine optional
• 1 can 15 ounces Beef or Chicken Broth (both work fine)
• 2 cups Water use a little more if you are not using wine
• 1 tablespoon Worcestershire sauce
• Bisquick
• Milk
• 1 – 2 tablespoons Fresh Parsley chopped

Instructions

• Heat large stock pan over medium high heat. Dab stew meat with a paper towel to remove some of the moisture. Sprinkle salt over the stew meat. Add canola oil to the pot and add the stew meat, salt side down. You should hear a good sizzling sound. Leave the meat until it is deeply browned. The meat should loosen easily from the pan when it is ready to turn.
• Once you turn the meat over, add the onion and a little more salt and some pepper. Continue to cook until the meat is browned. Stir and cook another minute or so until onions start to soften.
• Add the wine and deglaze the bottom of the pan. Continue to stir and use a wooden spoon to loosen any brown spots from the pan. Add the beef or chicken broth, water and Worcestershire sauce. You want the liquid to cover the meat. Bring the mixture to a boil, then reduce heat to a simmer, cover and let it cook gently for about 2 hours or until the meat starts to break apart easily.
• When the meat is tender add the chopped rosemary and thyme. Add more liquid, water or stock, to cover stew meat, if necessary. Stir and bring the sauce back to a boil. Taste and adjust any seasonings as needed.
• Mix the dumplings according to the Bisquick recipe, add the fresh parsley, or use your favorite homemade dumpling recipe.
• Drop the dumplings in the boiling liquid and cook per directions.
• Serve!

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