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Herbed Beef Stew and Dumplings

Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia
  • Total Time
    Prep: 25 min. Cook: 2 hours 55 min.
  • Makes
    6 servings


  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 3-1/4 cups water, divided
  • 1 teaspoon dried basil
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon ground cinnamon
  • 1 to 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 pound baby carrots
  • 3 medium parsnips, cut into 1-inch pieces
  • 1/2 teaspoon browning sauce, optional
  • 2 tablespoons cornstarch
  • 1-1/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 tablespoon minced fresh parsley, optional
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 tablespoon canola oil
  • 1/2 cup water


  • In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours.
  • Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute.
  • For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts
1-1/2 each: 416 calories, 13g fat (3g saturated fat), 82mg cholesterol, 882mg sodium, 53g carbohydrate (12g sugars, 7g fiber), 21g protein.

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Average Rating:
  • momof2inpa
    Oct 11, 2020

    This is a fantastic stew recipe. I use potatoes instead of parsnips and throw in some frozen peas and green beans but follow the rest of the recipe. It's a great dish to make ahead and take on our fall camping trips. Love the cinnamon taste.

  • 2124arizona
    Jul 7, 2017

    This stew is better without the cinnamon. To me cinnamon doesn't belong in a stew.

  • Kasha
    Oct 11, 2013

    Omited the parsnips , dumplings a hit! Cinnamon adds something extra, will make again

  • crystal92780
    Jan 6, 2012

    No comment left

  • shell7293
    Nov 20, 2011

    I did not like this at all. To me, the cinnamon was just wrong in a beef stew - I had to load it with a bunch of other flavorings before I could even serve it.

  • ejt325
    Jun 30, 2011

    No comment left

  • LKAM
    May 24, 2009

    No comment left

  • kirk2055
    Jan 5, 2009

    this stew is close to mine but sometimes in stead of parsley I'll add dill and onion powder