Beef and Veggie Stew with Dumplings

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 575 calories; protein 31.2g; carbohydrates 51.5g; fat 27.7g; cholesterol 59.9mg; sodium 1961.2mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.