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Second Helping Stew with Cornmeal Dumplings

Categories: Main Dishes, Dumplings

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Temperature of this stew is key to getting perfect dumplings. Make sure the stew is simmering steadily when you drop the dumpling mixture in.


  • 1 1/2 lb. cooked roast beef cut into chunks
  • 1 jar beef gravy 12 oz.
  • 1 lb. frozen vegetables for stew
  • 1/2 c. beer
  • 1 c. all-purpose flour
  • 1 c. yellow corn meal
  • 2 tsp. Clabber Girl Baking Powder
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 lg. eggs beaten
  • 3/4 c. milk
  • 1 tbsp. oil


Combine beef, gravy, vegetables and beer in Dutch oven. Bring mixture to simmer. Cover. In a medium bowl, whisk together flour, cornmeal, Clabber Girl Baking Powder, sugar, and salt. In a small bowl, whisk egg, milk and oil; mix well. Add egg mixture to flour mixture; mixing well. Drop dumpling mixture by tablespoonfuls into simmering stew. Cover; and cook over and cook over low heat for 25 minutes or until dumplings are firm and floating on the surface of the stew.