“This stew with the mushrooms, tender beef, pungent onions and the aroma and flavor of bay leaves makes for a wonderful meal. Comfort food at its best! Please do not be intimidated by the number of "direction steps" listed. I always try to make the directions for my recipes very specific and detailed, so even the inexperienced chef can easily follow them and create a meal to be proud about serving.”

Ingredients Nutrition


  1. Heat the oven to 325 degrees.
  2. Combine the flour, salt and pepper in a medium-size bowl.
  3. Toss the beef pieces in the flour mixture, a few pieces at a time, until they are all coated.
  4. Heat one tablespoon of butter and one tablespoon of oil in a large, heavy skillet over moderate heat.
  5. Add the onions and cook, stirring occasionally, until soft and translucent.
  6. Remove onions from the skillet with a slotted spoon and deposit them in a large oven proof casserole.
  7. Add the remaining butter and oil to the skillet and increase the heat to high.
  8. Cook the beef in the hot butter and oil, a few pieces at a time, until well browned on all sides.
  9. As the beef pieces are browned, remove them from the skillet and add them to the onions in the casserole.
  10. Pour the beef broth into the skillet and stir over moderate heat, scraping the bottom and sides of the pan to loosen any browned particles.
  11. Then, add the broth to the casserole with the bay leaves.
  12. Cover and cook in the heated oven for two hours.
  13. Take a little break.
  14. Then, while the casserole is cooking in the oven, make the dumplings.
  15. Put the bread crumbs in a medium size bowl and add just enough water to moisten them.
  16. Add the beaten eggs along with the remaining ingredients and mix will.
  17. Check the seasoning and add more salt and pepper, to taste.
  18. Roll the mixture between the palms of your hands into balls about 2 inches in diameter.
  19. When the casserole has been in the oven for two hours, remove it from the oven and stir in the mushrooms.
  20. Add some frozen green beans and/or carrots, if desired.
  21. Scatter the dumplings evenly over the surface of the stew so that they are partially submerged.
  22. Return the stew to the oven and cook, uncovered, for an additional 30 minutes.
  23. Remove the bay leaves.
  24. Serve the stew and dumplings in heated bowls.
  25. Dinner rolls and an ice cold crispy green salad, served on chilled plates, make this a meal to remember.

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