Beef and Dumplings

4.43 from 21 votes

Beef and Dumplings are the ultimate comfort food. The beef is fork-tender & melts in your mouth, and the dumplings are light as a cloud.

Prep Time15

Cook Time2 30

Course: Main, Main Course

Cuisine: American

Servings: Servings

Calories: 641kcal

Author: Keri

Ingredients

1.5 pounds Stew Meat
2 tablespoons Canola Oil
1 Onion chopped
½ teaspoon Salt adjust to taste
½ teaspoon Pepper
2 sprigs Rosemary fresh
3 sprigs Thyme fresh
½ cup Red Wine optional
32 ounces Beef Broth
1 tablespoon Worcestershire Sauce
2 cups Bisquick
⅔ cup Milk
1 tablespoon Fresh Parsley chopped

Instructions

Heat a large pot over medium-high heat.
Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!

Notes

Tips

To greatly reduce the cooking time, a pressure cooker of Instant Pot may be used. Your appliance should have proper guidelines, time, and methods, on how to cook stew meat.

If you don't have red wine, beef broth may be used.

Dried herbs may also be used in place of fresh. Use about 1 teaspoon of dried parsley in the dumplings, and a teaspoon each of rosemary and thyme in the beef gravy base.

Store leftover beef and dumplings in the refrigerator, in a covered container, for 2 to 3 days. We usually use the microwave to re-heat the leftovers, but stove top also works well.

Nutrition