Ingredients
1/3 cup all-purpose flour1-1/8 teaspoons salt, divided1/4 teaspoon pepper2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil4 cups water2 cups sliced fresh carrots2 cups cubed peeled potatoes2 medium onions, chopped1-1/2 cups sliced celery2 tablespoons minced fresh parsley1/2 teaspoon dried thyme1 bay leafDUMPLINGS:1-1/2 cups all-purpose flour1 tablespoon minced fresh parsley3 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon dried thyme1/4 teaspoon dill weed1 egg, lightly beaten2/3 cup fat-free milk1 tablespoon canola oil
Preparation
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.
Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf.
For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened.
Drop by tablespoonfuls onto simmering stew. 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).
