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Beef Stew with Dumplings
Submitted by:  Sherry


  Prep Time: approx. 10 Minutes
Cook Time: approx. 4-6 Hours

" A slow cooker makes this the easiest recipe ever. It has become a regular family favorite. You can do this recipe on the stove as well. "
  • 1 1/2 pounds boneless beef, cubed or stewing beef
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3/4 cup flour
  • 3 (10.5 ounce) cans beef broth or substitute beef bullion
  • water to cover meat
  • 2 large potatoes, quartered
  • 3 carrots, chopped
  • 1 bell pepper (green or red) chopped
  • 1/2 cup red wine (I use Merlot but this can be omitted)
  • 1 small onion - diced
  • 1 can of peas (drained)


  • 2 cups bisquick
  • 3/4 cup of milk

In baggie, add flour, salt & pepper.  Put meat into bag and shake.  In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. You can either leave meat in pan and add water (with bullion) or beef broth to cover along with diced onion and cover.  Or do the same step in a slow cooker.  Cook beef for 3-4 hours on low heat.


When meat is tender, add potatoes,  carrots, and green pepper. Cover an additional 45 minutes to an hour.  (Warning:  In slow cooker, check veggies before proceeding to last step.)  


When veggies are tender, add peas and make dumplings by adding 2 cups bisquick to 3/4 cup of milk and stir (batter will be lumpy).  Make sure stove is on LOW and you have stirred completely before adding dumplings.  They take a awhile.  Add them by dropfuls (spacing them the best you can).  Cook 10 minutes with lid off, and 10 mintues with lid on.  Warning:  My dumplings ALWAYS take longer than the prescribed time.  Cook until they are done, in crock pot, be careful, less top space so dumplings take even longer.

Makes 5-6 servings