Beef Stew With Herbed Potato Dumplings
- Servings: 6
|7 Tbsp||Pillsbury Best All Purpose Flour, divided|
|1 tsp||Seasoned Salt|
|1½ lbs||Stew Beef, cut into 1" cubes|
|2 Tbsp||Crisco Pure Vegetable Oil|
|2 cans||(14 Oz) Beef Broth, divided|
|1 tsp||Minced Garlic|
|1 pkg||(16 Oz) Frozen Vegetables, for stew|
|1 cup||Hungry Jack Instant Mashed Potato Flakes|
|½ cup||Hungry Jack Buttermilk Complete Pancake & Waffle Mix, just add water|
|1 Tbsp||Minced Green Onion|
|1 Tbsp||Minced Fresh Parsley|
|¼ tsp||Garlic Salt|
Combine 3 tablespoons flour and seasoned salt in large resealable plastic bag. Add beef cubes. Seal and toss to coat.
Heat oil in 6-quart Dutch oven on medium-high heat. Add beef cubes and cook until well browned on all sides. Add 2 1/2 cups beef broth, garlic and bay leaf. Bring to a boil over high heat. Cover; reduce heat to low and simmer 1 hour.
Stir frozen vegetables. Simmer 20 minutes. Remove bay leaf. Whisk together remaining beef broth and remaining flour in small bowl. Add to stew, stirring until gravy thickens.
To prepare dumpling batter: Whisk eggs and water in medium bowl. Stir in potato flakes until moistened. Add pancake mix, green onion, parsley and garlic salt; mix well.
Drop batter by tablespoonfuls onto simmering stew. Cover and simmer over low heat 13 to 16 minutes or until dumplings are cooked through.