Beef Stew with Light Dumplings Ingredients:
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1½ lbs lean beef stew meat, trimmed and cut into 1-inch cubes (Laura’s Lean Beef)
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1 tbsp olive oil (Bertolli Extra Light Taste)
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1 large onion, chopped (Vidalia)
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3 cloves garlic, minced (Spice World)
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4 cups beef broth, low sodium (Swanson Natural Goodness)
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2 cups water
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3 carrots, sliced (Bolthouse Farms)
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3 potatoes, peeled and cubed (Idaho)
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2 stalks celery, sliced (Dole)
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1 cup frozen peas (Birds Eye)
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1 tsp dried thyme (McCormick)
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1 tsp dried rosemary (McCormick)
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Salt and pepper to taste
Dumplings:
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1/2 cup all-purpose flour (Gold Medal)
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1 tsp baking powder (Clabber Girl)
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1/2 tsp salt
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1/2 cup unsweetened almond milk (Silk)
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1 tbsp light butter, melted (Land O’Lakes Light Butter)
How to make Beef Stew with Light Dumplings?
Please c-lic-k the photo or the "next >" button below to see the instructions.
