Beef Stew and Dumplings

The beef is simmered in a thickened sauce that includes red wine and vegetables. It is topped with fluffy sour cream dumplings. This version uses frozen beef patties and frozen vegetables. I’ve included another version that uses round steak, mushrooms and fresh vegetables.

The addition of wine came about because I needed a glass of wine. The apartment building we live in is conducting the annual inception early in the week.  They want to be sure the tenants haven’t stolen the appliances, beat holes in the walls and have no illegal aliens hidden in the place.  I’ve been trying to deep clean while he who works night shift tries to sleep. Spring cleaning is horrid enough without it being scheduled by some stupid corporation.

This is a simple one pot meal. It makes sough to feed at least four. All you might need is ice cream and cookies for dessert.


  • 2 frozen hamburger patties or ½ lb. hamburger
  • 1 tablespoons each of cooking oil and butter
  • ¼ of an onion sliced thin
  • ½ cup frozen corn
  • 1 cup frozen mixed vegetables
  • 2 ½ cups of water
  • 2 ½ teaspoons of beef bouillon
  • ¼ cup of good red wine
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • 1 tablespoon of ketchup
  • 2 teaspoons of Worcestershire sauce
  • 4 tablespoons of all-purpose flour minced in ½ cup of cold water


Heat the oil and butter in a Dutch oven sized pan. Add the frozen beef patties. Lightly salt and pepper them. Cook until they are done. Remove the beef and set aside Add the onion and frozen vegetables. Sauté for about ten minutes. Cut the patties in cubes and add to the vegetables. Sauté a few minutes and pour in the wine and water. Stir and scrape up the brown bits from the bottom of the pan.  Add the bouillon and other seasonings. Cover and simmer, stirring occasionally, for about 45 minutes. Taste and adjust the seasoning.

Mix the flour and water into a slurry using a wire whisk. Pour slowly into the stew while stirring. Let simmer a few minutes until it has thickened. Add more water if needed.  Cover the pan.

Mix the dumplings.


  • 1 ½ cups of all-purpose flour
  • ¾ teaspoons of salt
  • 2 ½ teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¾ cups of water or milk
  • 3 heaping tablespoons of sour cream
  • 1 tablespoon of melted butter or cooking oil


Mix the dry ingredients in a bowl. Stir in the water, sour cream and melted butter or cooking oil. Stir well until the dough leaves the sides of the bowl like biscuit dough. Add more milk if needed.

Make sure the stew is simmering but not boiling. Drop spoonfuls of the batter onto the hot stew. There should be about 10 2 inch dumplings. Cook uncovered for exactly 10 minutes. Cover and cook for another 10 minutes. Do NOT lift the lid until the time is up.

Put 2 or 3 dumplings in a pasta/soup bowl and spoon the thickened stew over them.


Round steak version – Cut ½ lb. of round steak into cubes Toss in flour before browning. Use onion, canned or fresh mushrooms, celery and carrots for the vegetables. Season the same as the hamburger version. Add chopped parsley or chives to the dumpling batter.

You can use beer instead of wine. Add more than ¼ cup.

The stew can be served over buttered noodles, rice or potatoes instead of making dumplings.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
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