“A hearty, satisfying stew perfect for those cold winter nights! The great part about this recipe is that the dumplings can be made right in the pot, so it's a one-pot-wonder in two parts. Also, the stew is great on its own if you're short on time or prefer having it with bread instead. As the title states, this is my mother's recipe, and I have never found a variation that even comes close. Don't be intimidated by the ingredient list or the cook time - it's well worth it.”
2hrs 30mins

Ingredients Nutrition


  1. Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
  2. Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
  3. Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
  4. Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
  5. Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
  6. Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
  7. Add peas and salt 5 minutes before serving.
  8. DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
  9. Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
  10. Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
  11. Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.

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