Beef Stew With Dilly Dumplings

🧂 Ingredients

• 2/3 cup flour

  (I used unbleached all-purpose flour)
• 2 tsp. sea salt

  divided use
• 1/2 tsp. ground black pepper
• 4 tbsp. avocado oil
• 2 lbs. stew beef

  (I used 2 3/4 lbs.)
• 5 cups water
• 2 cups carrots

  peeled, sliced, fresh
• 2 cups potatoes

  cubed, peeled
• 1 large onion

  chopped
• 1 1/2 cups celery

  sliced
• 2 tbsp. fresh parsley

  minced
• 1/2 tsp. dried thyme
• 1 bay leaf
• 1 1/2 cups all-purpose flour

  (I used unbleached flour)
• 3 tsp. baking powder
• 1 tsp. sea salt
• 1 tbsp. fresh parsley

  minced
• 3/4 tsp. dried thyme
• 3/4 tsp. dried dill weed
• 1 large egg

  beaten
• 2/3 cup half-and-half
• 1 tbsp. butter

  melted

Instructions

• 1 Combine flour, 1 tsp. salt and ½ tsp. black pepper in a zip lock bag.
• 2 Add stew beef in batches and continue shaking until all the beef pieces have
  been coated with flour mixture.
• 3 Heat oil in a large Dutch oven over medium heat.
• 4 Add meat and continue cooking until beef is no longer pink.
• 5 Add water and bring mixture to a boil.
• 6 Cover with lid.
• 7 Reduce heat and cook for one hour.
• 8 Add carrots, potatoes, onion, celery, parsley, thyme, bay leaf and remaining one
  teaspoon salt.
• 9 Cover with lid and cook approximately 45 more minutes until veggies are fork
  tender.
• 10 Remove bay leaf and discard.
• 11 Add Dilly Dumplings and cover with lid.
• 12 Cook dumplings about 20-30 minutes or until a toothpick inserted in the center
  of one of the dumplings comes out clean.
• 13 In a small mixing bowl, combine flour, parsley, baking powder, salt, thyme and
  dill weed.
• 14 In a separate bowl whisk egg, half-and-half and melted butter.
• 15 Add liquid mixture to dry mixture.
• 16 Drop by large tablespoonfuls onto hot stew.
• 17 Cover with lid and simmer for 20-30 minutes, or until a toothpick inserted in
  the center of the dumplings comes out clean.

Nutrition Info