BEEF STEW WITH DUMPLINGS
Provided by Martha
Time 4h
Number Of Ingredients 30
Steps:
- Mix flour, salt and pepper together in a bowl. Dredge beef cubes in flour and remove, shaking off excess flour.
- Over medium high heat, melt one tablespoon of butter and one tablespoon of oil in 6-quart heavy bottomed stock pot or Dutch oven until slightly brown and frothy. Place half of the beef in the hot fat making sure that meat pieces do not touch each other. Sear two minutes per side. Remove from pan and heat another tablespoon of butter and oil then cook the second half of the meat. Remove meat from pan when done and set aside. Total time to sear all the meat is 15 minutes.
- Turn heat to medium and add the remaining butter and olive oil to the pan. Add in chopped onions and cook three minutes. Add chopped garlic and cook for one more minute. Add tomato paste and cook for an additional minute.
- Add in red wine to deglaze pan, scraping up any brown bits from bottom.
- Add browned beef cubes, stock, water, bay leaf, thyme, paprika, Worcestershire sauce and sugar. Bring to a boil then turn heat down to a simmer and cover pot with lid slightly ajar. Simmer for 2 ½ hours or until beef is tender, adjusting water as needed. If all of the liquid does not fit, set some aside and add later as the liquid in the pan evaporates. Either way, check at the two hour mark and if needed, add more liquid. We used exactly four quarts of liquid (Three quarts beef stock and one quart of water).
- After 2 1/2 hours, add in carrots, potatoes, green beans, pearl onions and parsley and simmer for 15 minutes or until vegetables are tender.
- While vegetables are cooking, prepare dumpling batter as follows: Sift flour, baking powder and sugar together. Add salt and thyme into the bowl and then cut in butter with a fork until pieces are rice size. Add milk and stir with spoon until mixed.
- Add green peas to stew, adjust seasoning and turn heat to low. Remove and discard bay leaves.
- Drop heaping tablespoons of dumpling batter into stew until all batter is used. (Do NOT just pour the dumpling batter in all at once.) Cover and cook 15 minutes without lifting the lid. Check and if they are not puffed up enough, cook for another minute or two covered. Ours took exactly 15 minutes .
- Serve bowls of stew with dumplings on top.
VEGETABLE STEW WITH HERBY DUMPLINGS
The pearl barley makes this stew really hearty - perfect for a cold winter evening
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium
SLOW COOKER BEEF STEW AND HERB DUMPLINGS
Slow Cooker Beef Stew & Dumplings - the perfect comfort food! A delicious beef stew loaded with vegetables cooked in your Crock Pot & topped with herb dumplings for a hearty one pot meal. A timeless classic you'll never tire of.
Provided by Sarah James
Categories Main Course
Time 6h
Number Of Ingredients 24
Steps:
- MAKE YOUR STEWLightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
- Add salt and pepper to your flour and coat the beef chunks before setting the coated meat to one side.
- Heat the oil in a large frying pan on a medium heat and brown the onions and carrots before transferring them to your slow cooker.
- Add the floured beef chunks to your frying pan and brown well before adding to the slow cooker.
- Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock - stir well to avoid any lumps.
- Pour the pan contents into your slow cooker and add the potatoes, herbs, tomato puree and Worcester sauce. Stir well and then put on the slow cooker lid.
- Cook on high for 5 hours or low for 8 hours before making your dumplings.
- MAKE YOUR DUMPLINGSSieve the flour and baking powder into a bowl and stir in the suet or vegetable fat and chopped parsley.
- Add 4 tablespoons of water and stir again to form a dough, adding extra water if necessary.
- Divide the dough into 8 pieces and turn out onto a floured work surface.Shape into small balls, add to your slow cooker and cook on high for 45 minutes with the lid on.
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
BEEF STEW AND DUMPLINGS
This is a great recipe for a slow cooker. Follow the instructions to the end of step 2 then transfer to a slow cooker dish. Pour over hot stock and add the bay leaves. Cover with the lid, switch the cooker on to the Low setting and cook for 8 hours, until the beef is very tender. Discard the bay leaves. Make up the dumplings and place round the edge of the slow cooker dish. Re-cover with the lid and continue to cook for a further 1 hour until the dumplings are risen and cooked through.
Yield Serves: 4 people
Number Of Ingredients 11
Steps:
- Method Put the flour in a bowl and season well. Toss in the beef to coat in the flour. Melt the butter with the oil in a large saucepan until bubbling and fry the beef with the flour, stirring for about 5 minutes until browned all over. Using a draining spoon, transfer to a heatproof plate. Reheat the pans juices and gently fry the onion for 5 minutes until softened. Put the beef back in the saucepan and stir in the carrots. Pour over the stock, bring to the boil, cover and reduce to a gentle simmer; cook for about 2 hours until tender. Just before the end of the cooking time, make the dumplings. Sift the flour into a bowl and stir in the suet. Season well and stir in approx. 150ml (1/4pt) cold water to form a softish dough. Lightly dust your hands and work surface with a little more flour and knead the dough lightly. Form into 8 equal portions and shape into balls. Stir the stew well and discard the bay leaves. Arrange the dumplings round the edge of the saucepan, re-cover and continue to cook for a further 30 minutes until the dumplings are risen and cooked through.
JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS
There really is nothing like a rich, meaty stew with fluffy dumplings to bring you comfort on a cold winter's day. The cooking time is long, but is absolutely worth it!!
Provided by Chesska
Categories Meat
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 350°F.
- In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
- Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
- Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
- In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
- Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
- When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.
VEGAN STEW WITH DUMPLINGS
This creamy Vegan Stew with Dumplings is tasty, satisfying and easy to make. Ready in 30 mins, this cozy stew features fluffy dumplings.
Provided by Liz Madsen
Categories Soup
Time 30m
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the flour, baking powder, and salt. Use a spoon or spatula to make a well in the center and pour in the canned coconut milk (or melted vegan butter/oil) and warm water. Mix well until a sticky dough forms. If it won't come together, add a bit more warm water. If it's really sloshy and wet, sprinkle in a bit more flour. This is a pretty forgiving dough. When it's thick and somewhat sticky, cover it with a kitchen towel and set it aside.
- Heat a large, wide pot over medium high heat. If you don't like to cook with oil like me, add your onions, carrots, celery, and a few tablespoons of water to the pot and saute for 3-4 minutes until the onions are translucent (you can of course use oil if you prefer). Add water a splash at a time if the veggies start to stick. Now add the garlic and saute for another minute. Add the spices after that and stir them constantly for just a minute, until fragrant.
- Now add the mushrooms, broth, any extra water, and the beans and bring everything to boil. Unless you're using harder veggies like potatoes that are not very finely sliced (like the carrots and celery), you should be ready for the next step.
- Using a spoon (I like to use a smaller spoon), grab a small amount of dumpling dough. Keep in mind they will puff up, so grab less than you think you need. The perfect size for me was about 2 - 2 ½ teaspoons of dough. Push it off your spoon carefully into the broth. It's ok to dip your spoon into the liquid to coax it off. Repeat with the rest of the dough, giving the dumplings a little breathing room in the pot. It's OK if they touch after 30 seconds or so, but in that initial dunk they can stick a little, so just give them a little time.
- Simmer the dumplings on medium high heat for about 10-12 minutes. If your dumplings are bigger, they'll need a little longer to cook. Remove one, cut it in half, and give it a taste. Try not to overcook your dumplings, as they may become hard.
- If your dumplings are ready, stir in the baby spinach and then the coconut milk until the spinach has wilted and the soup is nice and creamy. Remove from heat and serve. Enjoy! I like to grind a little black pepper on top and sprinkle on a little fresh parsley.
- To store the vegan stew and dumplings: I recommend removing the dumplings from the soup and storing them separately. This will keep them from getting as hard. When you reheat, you can combine them in your bowl and microwave them or heat in a small saucepan on the stovetop (on medium low) until desired temperature is reached.
Nutrition Facts : ServingSize 2 cups, Calories 215 calories, Sugar 5.4 g, Sodium 538.2 mg, Fat 4.3 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 37.2 g, Fiber 7.7 g, Protein 8.3 g, Cholesterol 0 mg
WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS
Here's our family favorite recipe for a great hearty and satisfying beef stew, that I make each year throughout the cold weather season. Plentiful with tender chunks of beef and a nice variety of vegetables, and the fluffiest most delicious herb dumplings, ever! Perfect for a cold autumn or winter's day. Serve this stew piping hot with a buttered baguette and a good cider, ale, or wine. Enjoy! Note: As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
Provided by BecR2400
Categories Stew
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
- Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
- Heat to boiling; reduce heat.
- Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
- Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
- Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
- Prepare dough (see below) for Dumplings; set aside.
- Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute; reduce heat.
- Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
- DUMPLINGS:.
- In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
- Stir in milk.
- Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
- Cook uncovered 15 minutes.
- Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
- Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
Nutrition Facts : Calories 526.4, Fat 21.6, SaturatedFat 7.4, Cholesterol 71.5, Sodium 698.4, Carbohydrate 55.8, Fiber 5.6, Sugar 6.1, Protein 27.1
BEEF STEW WITH DUMPLINGS
Steps:
- Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.
- Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.
- In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.
- Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.
Nutrition Facts : Calories 431 kcal, Carbohydrate 28 g, Cholesterol 97 mg, Fiber 3 g, Protein 37 g, SaturatedFat 7 g, Sodium 682 mg, Sugar 5 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 g
GORDON RAMSAY'S BEEF STEW RECIPE
This Gordon Ramsay's beef stew is a brilliant stew made with beef, vegetables, herbs, and ale. The soup is served with small flour and mustard dumplings. It makes for a delicious meal.
Provided by Samah
Categories Chef's Delight
Time 3h45m
Number Of Ingredients 15
Steps:
- Preheat the oven to 150℃. Season the beef with salt and pepper. Then, dust it with flour.
- In a large casserole, heat oil over medium heat. Cook the beef in it until the beef turns brown.
- Then, add carrots, shallots, garlic, thyme, and bay leaves to it.
- Add some ale to deglaze and scrape. Then. Add the puree and the stock to it. Stir it for 2-3 minutes.
- Cover it with a lid and place the casserole in the oven. Cook it for about 2 and a half hours.
- Meanwhile, mix flour, suet, salt, pepper, and mustard in a bowl. Add warm water to it and mix to make a dough.
- Make small balls from this dough.
- Then, take the stew out of the oven and increase the temperature of the oven to 180℃.
- Place the dumplings in the stew and cover it with the lid. Cook it in the oven for 25 minutes more.
- Your beef stew with mustard dumplings is ready.
Nutrition Facts : Calories 366 kcal, Fat 13 g, SaturatedFat 4.9 g, Sodium 1100 mg, Carbohydrate 46 g, Fiber 5 g, Sugar 8 g, Protein 19 g, ServingSize 1 serving
BEEF STEW WITH DUMPLINGS
I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.
Provided by carolj
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 5
Number Of Ingredients 18
Steps:
- In a bowl, toss cubed beef with flour to coat.
- Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
- Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
- In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.
Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g
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WHAT TO SERVE WITH BEEF STEW AND DUMPLINGS: 30 TASTY …
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- Carrot and Rutabaga Mash. Carrot and rutabaga mash is a great alternative to mashed potatoes and so quick and easy to make. Slightly sweet in flavor, the vegetables are mashed together with sour cream and butter for a rich side dish that is full of flavor.
- Strawberry Salad with Cherries and Blueberries. Fruit salad is perfect for pairing with savory dishes like beef stew and dumplings. You will enjoy serving this sweet dish on the side.
- Caramalized Mushrooms. Perfectly caramelized mushrooms require you to spend a bit of time at the stove, but the delicious and deeply flavorful results are 100% worth the effort.
- Broccoli Stem Slaw. Broccoli Stem Slaw is crisp, colourful and totally delicious. It’s made from simple, everyday ingredients and yet every bite of this salad is full of texture and bright flavors, all of which complement each other.
- Sweet Potato Stacks. This fun and flavorful side dish is loaded with sweet potatoes and crunchy nuts. It’s perfect for serving with beef stew and dumplings.
- Pan Fried Green Bean Almandine. Even though this dish is naturally low carb, gluten-free, and even paleo, I’ll bet everyone at the table will devour this.
- Irish Mashed Potatoes. These Irish mashed potatoes, flavored with tender green onions and butter aka Champ, are a welcome addition to your beef stew and dumplings recipe.
- Air Fryer Asparagus. Cooking asparagus in the air fryer requires just 3 simple ingredients and is ready in a fraction of the time as traditional methods.
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- Heat the oil in a large casserole dish or very large oven-proof saucepan, and add the onion and beef-style pieces. Cook for a few minutes over a medium heat, until the onion has softened slightly. Then add all of the remaining stew ingredients (not the dumpling ingredients), and mix well. The liquid should reach to about the same level as the vegetables - add an extra dash of water if needed.
- Cover the pan, and place in the oven. Cook for around an hour, stirring once halfway, until the vegetables are all cooked.
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- To prepare stew: Heat 2 teaspoons oil in a medium skillet over medium heat. Add sausages and cook until browned on all sides, 5 to 6 minutes. Transfer to a clean cutting board. Let cool slightly and cut into 1-inch pieces.
- If using parsnips, quarter lengthwise and remove the woody core before dicing. Heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Cook onion, stirring occasionally, until barely tender, about 4 minutes. Add root vegetables and cook for 5 minutes. Add garlic and sage (or rosemary) and cook until fragrant, about 30 seconds. Add broth and bring to a simmer, stirring often.
- To prepare dumplings: Meanwhile, whisk whole-wheat flour, cake flour, sage (or rosemary), baking powder and salt in a medium bowl. Add egg and milk and stir until a stiff batter forms.
- When the stew reaches a simmer, stir in greens and the sausage and return to a simmer. Drop the dough, about 1 tablespoon at a time, over the stew, making about 18 dumplings. Adjust the heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the sausage is cooked through, about 10 minutes.
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- Heat a large stock pot over medium heat and add the oil. Toss the beef piece with a sprinkle of salt and pepper, then toss them with the flour so all the pieces are coated.
- Add the beef to the pot and sear until each side is golden brown, about 1 to 2 minutes per side. You may need to do this in batches. Remove the beef pieces with a slotted spoon and place them on a plate until ready to use.
- To the same pot, toss in the butter, onions and garlic. Stir and toss, scraping the bottom so you remove some of the brown bits of flavor from the beef. Cook for 5 minutes, until softened.
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- Turn up the heat, add the beef and cook for 3 minutes, stirring constantly, until the beef is lightly browned.
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