This soup was brought to our family after the birth of our second child and it has been a favorite ever since!
Beef and Dumplings
- 1 1/2 pounds stew meat, cut into 1-inch cubes
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 6 cups beef broth
Place meat in crock pot and cover with just enough water to cover the meat. Cook for 3 hours on high.
Add vegetables and broth. Cook for 3 more hours.
Scoop 1 1/2 tablespoon-sized dumplings into the broth and cook for 15 minutes without the lid on, then cover and cook for 15-20 minutes.
Stir gently. This will break up the dumplings slightly, so be careful.
Cook for 10 more minutes and then serve.
Note: I have used leftover steak and roast in this recipe with success. Reduce the initial cooking time to 1 1/2 hours.
Dumplings:
- 1 1/2 cup flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3 tbsp shortening
- 3/4 cup milk
In a food processor pulse the flour, baking powder, salt and shortening until you have fine crumbs. Add the milk and pulse until you have a smooth dough.
