Peppered Veal Stew With Dumplings

A hearty stew perfect for any winter night.

Peppered Veal Stew Recipe With Picture

[quicklook-recipe prep_time=”25 min” cook_time=”70 min” serves=”4″ details=”” ]

Don’t peek when making dumplings. If you lift the lid before the dumplings are cooked, most of the heat escapes and the dumplings may collapse or be doughy.

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 tablespoon butter, margarine, or olive oil
  • 1 pound boneless veal, pork, or lamb, trimmed and cut into 3/4-inch cubes
  • 1 clove garlic, minced
  • 1/4 teaspoon cracked black pepper
  • 3 tablespoons all-purpose flour
  • 3 cups lower-sodium chicken broth
  • 2 cups sliced fresh mushrooms
  • 2 medium-size carrots, sliced 1/2 inch thick
  • 2 stalks celery, sliced 1/2 inch thick


  • 1 cup frozen small whole onions
  • 1 cup dry white wine or lower-sodium chicken broth
  • 2 bay leaves
  • 2 teaspoons dried thyme leaves
  • 1 teaspoon grated lemon rind (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg


[ingredients-list title=”Dumplings” serving_size=””]

  • 3/4 cup all-purpose flour
  • 1 tablespoon chopped fresh chives or minced parsley
  • 1 teaspoon baking powder
  • 1/4 teaspoon cracked black pepper


  • Dash salt
  • 1/3 cup low-fat (1% milkfat) milk
  • 1 tablespoon vegetable oil


[step-list-wrapper title=”How to make it” time=”1 hour, 35 minutes”]

[step-item number=”1″ image_url=”” title=”” ]To prepare the stew, in a Dutch oven, melt the butter over moderate heat. Add the meat, garlic, and 1/4 teaspoon pepper and cook for 10 minutes or until meat is browned.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Stir in the 3 tablespoons flour. Add the chicken broth, mushrooms, carrots, celery, onions, wine, bay leaves, thyme, lemon rind (if using), the 1/4 teaspoon salt, and the nutmeg. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]To prepare the dumplings, in a small bowl, combine the 3/4 cup flour, chives, baking powder, 1/4 teaspoon pepper, and the dash salt. In another small bowl, whisk together the milk and oil. Pour milk mixture into the flour mixture. With a fork, stir until mixed.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Drop the batter into 4 mounds on top of bubbling stew. Simmer, covered, for 10 minutes or until toothpicks inserted in centers come out clean (do not lift lid before 10 minutes cooking). Discard bay leaves. Makes 4 servings. [/step-item][/step-list-wrapper]

[nutrition-info calories=”404″ calories_fat=”” fat=”14g” sat_fat=”5g” choles=”101mg” sodium=”420mg” carbs=”34g” sugars=”” protein=”26g” fiber=”4g”]


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Originally Published in Reader's Digest