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Beef Stew with Cheese Dumplings

Categories: Main Dishes, Dumplings

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  • 1 lb. beef stew meat cut into 3/4-inch cubes
  • 2 Tbsp. vegetable oil
  • 16 oz. tomatoes diced
  • 1 Tbsp. beef bouillon
  • 1/2 c. onion chopped
  • 1 tsp. Oregano
  • 1 c. celery seed
  • 1 garlic cloves minced
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 1/3 c. all-purpose flour
  • 2 zucchini cut into 1/2-inch slices
  • Beef Stew Dumplings
    • 2/3 c. all-purpose flour
    • 1 Tbsp. parsley
    • 1/8 tsp. salt
    • 1 tsp. Clabber Girl Baking Powder
    • 1/2 c. cheddar cheese
    • 2 Tbsp. vegetable oil
    • 1/4 c. milk


Stew: In a Dutch oven brown meat in oil; drain. Stir in undrained tomatoes, bouillon, onion, oregano, celery, garlic, 2 c. water, salt, and pepper. Bring to boiling. Simmer, covered, 1-1/2 hours or until meat is tender. Combine flour and 3/4 cup water; stir into stew. Cook and stir until thick and bubbly. Add zucchini to stew; return to boiling.

Dumplings: In a medium sized bowl, combine and mix all dumpling ingredients. Drop Dumpling batter from a tablespoon to make 4 mounds atop bubbling stew. Cover; simmer for 10 to 12 minutes (do not lift cover until time to check) or until a toothpick comes out clean. Sprinkle cheese on dumplings.

Yield: 4 servings