1. In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add the potatoes, carrots, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf.
3. For dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, milk and oil; stir into dry ingredients just until moistened. Drop by tablespoonfuls onto simmering stew.
4. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Courtesy of tasteofhome.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (425g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 257 (50%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 105.4mg||32 %|
|Sodium 167.9mg||6 %|
|Potassium 755.8mg||20 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 33.6g|
|Protein 26.3g||38 %|
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Calories per serving: 513
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