Arnett's Acres
Beef Stew With Dumplings | January 2014

My sweet hubby let me know that he did not like dumplings when he sat down to supper...I think he had thirds of this dish....  ;-)



Beef Stew:

2 pound chuck roast
1 pound beef shank
1 teaspoon olive oil
1 teaspoon butter
Water to cover
1 cup burgundy or red wine
5 cups potatoes, diced
4 carrots, diced
1/2 cup green pepper, diced
2-3 stalks celery with leaves, diced
1 medium onion, diced
2 teaspoons beef base or 2 bouillon cubes
Black pepper to taste
Flour to thicken  


2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk, approximately                    


1. Brown beef roast and shank in olive oil and butter.

2. Pour enough water over beef to just cover. Simmer 1 1/2 to 2 hours or until meat is tender.

3. Remove meat from dish and place diced vegetables in the beef stock. Simmer until tender.

4. Dice meat and remove all fat. Add back to the veggies/broth.

5. Adjust seasonings with beef base and black pepper.

6. Thicken broth with 2-3 tablespoons of flour that has been whisked in about a 1/4-1/2 cup cold water to remove all lumps.


1. Sift together the flour, baking powder, and salt.

2. Add the milk to the flour mixture to make a soft dough.

3. Roll out on a floured board. Shape with a small biscuit cutter. Dip the cutter into flour to keep edges of the dumplings lightly dusted.

4. Drop the dumplings into gently boiling liquid making sure they do not touch (If needed cook the dumplings in 2 batches). Cook the dumplings about 10 minutes uncovered, then cover the pot and continue cooking for 10 minutes more.




Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to Thank you.

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