Grab this Beef Stew recipe with biscuit dumplings right now. Making this hearty stew on a cold day is a must. Comforting, nourishing and delicious.
If you are going to make the biscuits do so during the last 30 minutes of the stew cooking.
2 lbs beef stew meat, trimmed
1 lb potatoes, peeled and cut into chunks
1 large onion, chopped
4 carrots, peeled and chopped
1 can tomato soup
1 can cream of mushroom soup
1 tsp garlic powder
1 tsp onion powder
1/2 packet onion soup mix
1/2 cup beef stock (broth) or water
2 cups sliced mushrooms (optional)
1 cup frozen sweet peas (optional)
Preheat oven to 300 degrees.
In a large Dutch oven, add the stew meat, potatoes, onion, carrots, tomato soup, cream of mushroom soup, garlic and onion powder, 1/2 packet onion soup mix and beef broth; mix.
Bake covered, for approximately two hours total. If using mushrooms and peas, add them at the beginning of the last hour. I check it every 30 minutes after the first hour or so (and to stir).
3 TBS butter or shortening
1-1/2 cups all purpose flour
1 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
In a medium bowl, add the
flour, parsley, garlic powder, onion powder, baking powder and salt.
Whisk around to mix and then cut in the shortening until the mixture resembles
fine crumbs. Stir in the milk.
Divide into 10 spoonfuls and drop onto the stew (no water needed). Bake uncovered for ten minutes. Cover and bake an additional 10 minutes.