Recipe for cooking beef stew with parsley dumplings

Soups for Salads :: Stews

Beef Stew with Parsley Dumplings

1/4 C. flour
1 1/2 tsp. salt
1/4 tsp. pepper
2 lb. boneless beef chuck, cut into 1-in. cubes
3 Tbsp. canola oil
1 med. onion, sliced
1/2 tsp. Worcestershire sauce
1 sm. bay leaf
Pin. of allspice
5 C. water
1/2 tsp. sugar
1/2 clove garlic, minced
3 lrg. potatoes, qt.ered
4 carrots, halved
6 sm. onions
3 stalks celery, cut into pieces

Mix together flour, salt and pepper. Dredge meat in flour mixture and brown in oil in lrg. Dutch oven. Stir in next seven ingredients and cover. Reduce heat and simmer 2 hr.. Add potatoes, carrots, onion and celery. Cover and cook over low heat 15 min. or until vegetables are tender.

Parsley Dumplings
3 Tbsp. milk
1 Tbsp. fresh parsley, chopped
1 egg
1 C. pkg.d biscuit mix

Mix together milk, egg and parsley; stir well. Add milk mixture to biscuit mix. Stir just until ingredients are moistened. Drop dumplings by Tbsp. on top of vegetables. Cook uncovered over low heat 10 min. Cover and cook additional 10 min.