Ingredients
1/4 cup all-purpose flour1 pound venison stew meat, cut into 1-inch cubes3 tablespoons butter4 to 5 cups water2 bay leaves2 teaspoons beef bouillon granules3 tablespoons Worcestershire sauce1 teaspoon salt1/2 to 3/4 teaspoon pepper5 medium potatoes, peeled and cubed5 medium carrots, peeled and cut into 3/4-inch slices1 medium onion, choppedDILLED DUMPLINGS:1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 teaspoon dill weed1 large egg1/2 cup whole milk
Preparation
In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender.
Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes.
For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted in the center comes out clean.
