Linda’s Beef Stew with Dumplings

Beef Stew with Dumplings

 

 

2
pounds boneless beef cut in 1 to 1-1/2-inch cubes (stew beef)
1
tablespoon vegetable oil
1
 teaspoon thyme
1
teaspoon marjoram
1/2
teaspoon pepper
1/4
teaspoon garlic powder
1
bay leaf
2
tablespoons parsley flakes
1
tablespoon beef-flavored bouillon granules
6
 cups water
4
medium potatoes, cut in 1-1/2 inch cubes
4
large carrots, cut in 1-1/2 inch chunks
1
onion, cut in large chunks
3
cups water
4
cups Bisquick
1 1/3
cups milk
2
tablespoons dried parsley flakes

 

 

 

Heat oil in Dutch oven over medium-high heat.  Add beef cubes and brown on all sides, stirring occasionally.  Add thyme, marjoram, pepper, garlic powder, bay leaf, parsley flakes, beef bouillon granules and 6 cups water.  Bring to a boil.  Reduce heat to a simmer, cover and cook for approximately 2 to 3 hours, stirring occasionally, until the meat is tender.  Add more water if the water level falls below 1 inch.

 

Add potatoes, carrots, and onions and 3 cups water.  Bring to a boil, cover and cook 40 minutes longer.  Make dumplings by combining Bisquick, milk, and 2 tablespoons parsley flakes in large bowl.  Drop by tablespoonfuls on top of stew.  Cook uncovered for 10 minutes.  Cover and cook an additional 10 minutes. 

 

Serves 4 to 6.