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mum's stove-top ground beef stew with dumplings

(2 ratings)
Dovey22 avatar
Recipe by
Sue Fitzpatrick
@Dovey22
Whitby, ON

I seem to be the only one in my family as a child that did not like dumplings lol I have yet to try them, and I probably won't ever try them :) But that doesn't mean YOU shouldn't try them lol Apparently, they are really good with this stew. I did happen to love the stew and sopped up all the juices with bread. I was also a kid so mine was always topped with ketchup! Not much has changed lol

(2 ratings)
yield serving(s)
cook time 3 Hr
method Stove Top

Ingredients For mum's stove-top ground beef stew with dumplings

  • 2 lb
    lean or extra lean ground beef
  • salt and pepper to taste
  • 1 md
    cooking onion, chopped
  • 6
    carrots, cut in small, consistent sized pieces
  • 5 md
    potatoes, peeled and cut (1 - 1 1/2")
  • 1 pkg
    frozen green peas (small pkg)
  • water to cover beef
  • 1 can
    beef broth (plus 1 can water)
  • 1 c
    diced tomatoes, drained of liquid
  • all purpose flour
  • bisquick or other similar biscuit mix, follow directions

How To Make mum's stove-top ground beef stew with dumplings

  • 1
    In a 3 quart pot, heat meat slowly on stove till browned, NOT fried. I think Mum said med. heat and adjust lower, if needed. Add a little salt and pepper.
  • 2
    When meat is browned, cover with water to about 1/2" over the meat, add onion and simmer for 20 mins. Mum never drained the meat first. (watch and stir if necessary to prevent sticking).
  • 3
    Add both the can of broth and can of water and simmer for ½ hr - 45 mins. Stir occasionally to prevent any sticking.
  • 4
    Add cut veggies and a little more salt and pepper to taste. Let simmer slowly till all veggies are done, about 45 mins to 1 hr. Thicken with flour gradually to consistency you prefer.
  • 5
    This is a THIN stew so you need something to sop up the juices. Make small to medium size Bisquick dumplings and plop on top of stew about 15 mins before you eat. Make sure you have enough liquid in the stew, because dumplings will absorb moisture. You turn back the temp so that the dumplings basically steam. Cover for 15 mins and serve. Crusty bread works too :)
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