This is a family favorite when it gets cold out — warm, savory and comforting. While Sabina and I prefer the beef and carrots, Rob and Robbie look forward to the dumplings that go on top.

Prep time – 30 minutes / Cook time – 2.5 hours

  • 2 lbs. chuck roast, cut into 1-2 inch cubes
  • 1 c. flour
  • 1 T. garlic powder
  • 1 T. onion powder
  • 2 t. salt
  • 1 t. ground black pepper
  • 1 T. vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks of celery, chopped
  • 3 c. beef broth
  • 2 T. Kikkoman
  • 1 T. balsamic vinegar
  • 5 carrots, peeled and cut in 1 inch chunks
  • 1 T. parsley
  • ½ t. dill
  • 1 package brown gravy mix
  • 3 potatoes, peeled and cubed
  • 2 c. Bisquick
  • 2/3 c. milk

Combine flour, garlic powder, onion powder, salt and pepper in a plastic bag. Add cubed beef and shake to coat. Heat oil in a Dutch oven over medium heat. In small batches, brown meat on all sides, remove to a dish and until all of the meat is browned. Add more oil as necessary. Saute onions and garlic until transparent, about 6 minutes. Add celery, beef broth, Kikkoman, balsamic vinegar, parsley, dill and gravy mix. Stir to combine and bring to a boil. Add carrots and beef, reduce heat and simmer for 2 hours. Add potatoes and cook for 30 more minutes. Combine Bisquick and milk in bowl, drop by spoonfuls on top of stew. Cover and cook for 20 -30 more minutes or until dumplings are done.