beef-and-veggie-stew-with-dumplings

Beef and Veggie Stew with Dumplings

3 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    1 h 35 m
  • Ready In

    1 h 45 m
RAYNBOE
Recipe by  RAYNBOE

“Hearty and yummy, this will warm you up quick! Add or leave out what you want! It's very easy! ”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
  2. While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes.
  3. Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.

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Reviews (3)

Rate This Recipe
Cindy
7

Cindy

This was very easy--a lot of can-opening! My husband loved it; my kids not so much. I cooked it longer than the recipe stated, which just made for softer meat.

Gary
4

Gary

Very delicious stew. My fiance wasn't too enthused about the spinach, but when finished, you can barely taste it. I would advise cutting down from 4 cups of water to about 3-3 1/2 depending on how thick you want your stew. If you would like it thicker, and to have a richer flavor, use the margarine from cooking the meat and a little flour to make a quick gravy to add in.

tracey
0

tracey

This was really yummy especially with the spinach!!!Just never thought it would turn out this good...

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 575 cal
  • 29%
  • Fat
  • 27.7 g
  • 43%
  • Carbs
  • 51.5 g
  • 17%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 2010 mg
  • 80%

Based on a 2,000 calorie diet

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