Beef Dumpling Stew
Servings 4 servings
Calories 463kcal
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1/4 cup Onion chopped
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 2 cloves Garlic minced
- 3/4 lb Ground beef
- 6 cups Beef broth
- 2 tsp Kitchen Bouquet Browning and Seasoning Sauce
- 4 - 5 sprigs Fresh thyme just the leaves
- 1 cup Green Peas
- 2 tbsp Cornstarch dissolved in an equal amount of water
- 4 hunks Crusty bread nice sized piece per portion
DUMPLINGS:
- 1 cup All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Black pepper
- 1 tsp Salt
- 1/4 cup Milk more if needed
Instructions
- Heat a wide pot over medium heat. Once it is hot add the oil.
- Saute the onion, carrots, celery, and garlic until the celery starts to soften. Crumbled in the beef and brown well while breaking it up into smaller pieces. Season with salt and pepper.
- Stir in the broth, kitchen bouquet, and thyme. Cover with a lid and bring to a simmer for about 20 minutes to build flavor. Stir in the peas.
- For the dumplings: In a large bowl, whisk together flour, baking powder, pepper, and salt. Make a well in the center of the flour mixture and mix in the milk a little at a time until a very thick batter forms. (Thicker than pancake batter should be the consistency)
- Using a teaspoon, scoop the batter in mounds directly into the simmering soup. Space the mounds around the pot so they do not stick together. Let cook for 2 to 3 minutes then gently flip over and cook for 2 to 3 minutes longer until dumplings are firm.
- Taste and adjust the seasoning with salt and pepper if needed. Add the cornstarch to thicken if needed. Remove the thyme sprigs before serving. Serve with a hunk of bread.
Nutrition
Calories: 463kcal | Carbohydrates: 39g | Protein: 25g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 2332mg | Potassium: 693mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3142IU | Vitamin C: 21mg | Calcium: 272mg | Iron: 5mg