Beef Stew with Herbed Potato Dumplings
Beef Stew with Herbed Potato Dumplings is a dairy free main course. This recipe makes 6 servings with 580 calories, 63g of protein, and 23g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of pillsbury best® all purpose flour, dumplings, parsley, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.
Instructions
COMBINE 3 tablespoons flour and seasoned salt in large resealable plastic bag.
Add beef cubes. Seal and toss to coat.
HEAT oil in 6-quart Dutch oven on medium-high heat.
Add beef cubes and cook until well browned on all sides.
Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
STIR in frozen vegetables. Bring to a boil over high heat. Cover; reduce heat and simmer 20 minutes.
Whisk together remaining beef broth and remaining flour in small bowl.
Add to stew, stirring until gravy thickens.
To prepare dumpling batter: WHISK eggs and water in medium bowl. Stir in potato flakes until moistened.
Add pancake mix, green onion, parsley and garlic salt; mix well.
DROP batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.