Beef Stew with Dumplings
Beef Stew with Blue Cheese Dumplings

Beef Stew


  • 2 lbs stewing beef (Today, I actually had a roast that I cut into cubes)
  • 3 medium potatoes, cubed
  • 3 medium carrots, sliced
  • 1 large onion cut into large pieces
  • 1 clove of garlic, minced
  • 1 cup of peas (Today, I used 1/2 peas and 1/2 cup edamame)
  • 2 stalks celery, sliced
  • 1 bay leaf
  • 1 tbsp steak spice
  • Salt and pepper to taste
  • (1 cup left-over mashed potatoes optional if you want to make the stew creamy)


Heat 3 tbsp cooking oil in a large pot.  Sear beef a few pieces at time.  When all the beef is brown, add 4 cups of water and bay leaf.  Simmer for 40 minute to 1 hour.  Add remaining ingredients  and continue to simmer until potatoes are tender.

Blue Cheese Dumplings


  • 1 cup of flour
  • 2 tsp of baking powder
  • 1/2 tsp salt
  • 3 tbsp butter or shortening
  • 1/2 cup milk
  • 1 to 2 tbsp crumbled blue cheese


Mix the dry ingredients.  Blend in butter and blue cheese add milk just
until blended.  Put about 8 small spoonfuls on top of simmering stew.  Allow stew to simmer until dumplings are cooked.

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