Beef and Veggie Stew with Dumplings

Beef and Veggie Stew with Dumplings

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

1 h 45 m servings 575 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 575 kcal
  • 29%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 51.5g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 4
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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.

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 h...

I did make some substitutions: instead of using canned vegetables I used fresh vegetables - I added in about 3/4 cup of water to make up for the liquid missing from the canned vegetables. I also...

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

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