Beef Stew with Parsley Dumplings

3 hours

Who can resist stew, especially in the Fall when it is harvest time and all the vegetables are fresh? We are lucky to have one of the largest outdoor farmers’ market in our city. Every time I walk by the stands of fresh vegetables, I smell the onions, dill, garlic…. and I crave to make stew or, in our house, it really makes me want to buy beets and green beans to make some borscht. I love harvest time — this is a great hearty, healthy dish that requires only one pot!!! Bonus – that leaves extra time to grab someone you love and sway to Neil Young!

Music Selection:  Neil Young– Harvest Moon


2 Tbsp olive oil

1 ½ lbs cubed stew meat

2 potatoes, cut in small cubes

2 large carrots, coined

1 cup frozen corn

1 cup frozen peas

4 litres beef broth

1 cup onion, diced

1 garlic clove, minced

1 can cream of mushroom soup

1 cup celery, diced

1 Tbsp Worcestershire sauce

1 Tbsp dried basil

4 Tbsp water

3 Tbsp cornstarch


1 egg

½ cup water

1 cup flour

2 tsp baking powder

½ tsp salt

1 Tbsp dried parsley

1 Tbsp dried basil or dill


In large pot, heat oil and fry beef, onions, and garlic until beef is brown. Add in all of the beef broth and Worcestershire sauce. Cover and simmer for 2 hours. Then add in the potatoes, carrots, celery and basil. Cook another 30 minutes covered. Then add in the corn and peas and turn heat up. Mix in the mushroom soup. Thicken to desired thickness with water/cornstarch.

In meantime, in large bowl, mix flour, baking powder, salt, parsley and basil/dill. In a separate bowl, mix the water and egg well. Combine water/egg to flour and mix well. Then using two tablespoons, drop tablespoon size amounts of the batter lightly to rest on top of the stew – you should get about 8 dumplings. Cover the stew for about 10 minutes, until dumplings are steamed.

Serve hot!

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