Beef Casserole With Stilton Parsley Dumplings Food

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SLOW COOKER BEEF STEW AND DUMPLINGS



Slow Cooker Beef Stew and Dumplings image

Slow Cooker Beef Stew and Dumplings - this hearty stew packed with vegetables and topped with fluffy dumplings is the perfect comfort food. This easy crockpot beef casserole requires no browning - simply sit back and let your slow cooker do all the work.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Main Course

Time 6h15m

Number Of Ingredients 33

900 g (2 lbs) braising steak/ chuck steak (, cubed)
2 tbsp flour (seasoned with pinch salt and pepper)
480 ml (2 cups) hot beef stock ((broth))
80 ml (⅓ cup) red wine or dark ale (or more beef stock)
3 tbsp tomato paste
2 tbsp balsamic vinegar (or Worcestershire sauce)
3 tbsp dark soy sauce
2 garlic cloves (minced)
1 tsp salt
½ tsp black pepper
2 large onions (, finely diced)
2 leeks (, white parts only, sliced)
5 carrots (, sliced)
4 parsnips (, sliced)
2 bay leaves
1 sprig rosemary
Fresh parsley (, chopped, to garnish)
Salt and pepper (, as needed)
125 g (1 cup) self raising flour
125 g ( ½ cup) fat free yogurt
1 tbsp chopped parsley or chives
2 tbsp grated Parmesan
1 tsp garlic granules
½ tsp salt
water (, as needed, to bind)
125 g (1 cup) self raising flour
125 g (1 cup) shredded suet ( or vegetable shortening)
1 tbsp chopped parsley or chives
2 tbsp grated Parmesan
1 tbsp horseradish or mustard
1 tsp garlic granules
½ tsp salt
cold water (, as needed, to bind)

Steps:

  • Toss the beef cubes with the seasoned flour to lightly coat.
  • Preheat the slow cooker on "HIGH". Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.
  • Add the onions, leeks, parsnips and carrots. Stir to combine.
  • Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
  • Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
  • Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it's too dry and crumbly.
  • Divide the dough into 6-8 portions and roll into balls.
  • Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
  • Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don't overmix the dough, handle with a light touch for light and fluffy dumplings.
  • Divide the dough into 6-8 portions and roll into balls.
  • Give the stew a good stir. Remove and discard the bay leaves and rosemary.
  • Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
  • Taste and adjust the seasoning if needed. Garnish with the parsley and serve.

Nutrition Facts : Calories 667 kcal, Carbohydrate 69 g, Protein 40 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 103 mg, Sodium 2448 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving

BOILED BEEF & CARROTS WITH PARSLEY DUMPLINGS



Boiled beef & carrots with parsley dumplings image

Gordon Ramsay revives a British stalwart, boiled beef and dumplings, with a few modern twists

Provided by Gordon Ramsay

Categories     Dinner, Supper

Time 2h45m

Number Of Ingredients 23

1-1.25kg joint silverside beef
2l good quality stock (chicken, beef or vegetable)
2 carrots
1 leek
1 onion
2-3 turnip
½ small celeriac
few sprigs of fresh thyme and 2-3 bay leaves
4-5 star anise
4-5 cardamom pods
4-5 cloves
1 tsp coriander seed
½ tsp peppercorns
½ small celeriac
12 baby turnips
18 baby carrots
12 baby leeks
250g self-raising flour
125g shredded suet
1 tsp sea salt
3 rounded tbsp finely chopped fresh parsley
2 tbsp olive oil
4-5 star anise , peppercorns and thyme sprigs

Steps:

  • Cut the beef into three or four chunky pieces, put in a large pan and just cover with cold water. Bring it quickly to the boil, then reduce to a simmer and, using a ladle, skim off any scum on the top. As you are doing this, you will also be removing some of the water. Pour in the stock, return it to the boil, then turn to a simmer.
  • Meanwhile, roughly chop the vegetables and add them to the pan with the sprigs of thyme and bay leaves. Season lightly.
  • Take a large square of muslin (or use a clean J-cloth), lay the spices in the middle and then tie up with kitchen string, like a money bag. Drop the bag into the pan and tie the bag to the handle. Simmer the beef (don't let it boil) for about 2 hrs, until the meat feels tender when pierced with a sharp knife. If the stock reduces down too much, top it up with more water so the meat remains submerged.
  • While the beef is cooking, peel celeriac and cut into small sticks about 1cm thick. Halve turnips. Trim tops off the other vegetables, but don't peel - there's no need. Bring a pan of lightly salted water to the boil and blanch vegetables for about 3 mins. Have ready a large bowl of ice-cold water and when the vegetables are just tender, drain them and tip immediately into the water. Leave for 2-3 mins, drain again and set aside. Also, while the beef is cooking, mix together the flour, suet, salt, a grinding of pepper and the parsley for the dumplings.
  • When the beef is cooked, remove the pan from the heat, then strain off and reserve the stock for cooking the dumplings and reheating the baby vegetables (you won't use it all). Discard the vegetables and tip the beef into a baking dish. Cover loosely with foil to keep warm.
  • Mix just enough cold water (about 200ml) into the flour and suet mix to make a soft dough. If the dough is too wet, it will be difficult to shape. Roll gently into 10-12 balls. Bring a shallow pan of water to the boil and add a couple of ladles of the stock plus the olive oil, the star anise, peppercorns and thyme sprigs. Using a slotted spoon, lower in the dumplings. Cover and simmer for about 12-15 mins, until risen and fluffy. Remove the dumplings with a slotted spoon.
  • Spoon about three ladles of stock into another pan, bring to a simmer and reheat the veg briefly. Remove with a slotted spoon. Strain the stock from the veg for serving.
  • Cut each beef chunk into slices and season lightly. Arrange in warmed serving dishes with the baby vegetables, celeriac and dumplings. Pour some stock over and serve.

BEEF CASSEROLE WITH HERB DUMPLINGS



Beef Casserole With Herb Dumplings image

This is clipped from an Australian Women's magazine. The aroma while in the oven was wonderful. My family enjoyed the subtle herby flavours and tender meat. Although the recipe calls for 12 garlic cloves, that flavour was not overpowering as they were cooked whole. The buttermilk dumplings were melt in the mouth. Overall however the flavours were somewhat subtle and I will add something more next time....

Provided by DJoy5847

Categories     Meat

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 17

1 1/2 kg chuck steaks
1/2 cup plain flour
1/4 cup olive oil
1 brown onion, finely chopped
2 carrots, peeled and chopped
12 garlic cloves, peeled
1 cup dry red wine
3 cups beef stock
2 swedes, peeled and chopped
3 potatoes, peeled and chopped
4 sprigs fresh thyme
fresh thyme, to garnish
1 2/3 cups self raising flour
salt and pepper
60 g butter, cold & chopped
1 tablespoon fresh parsley, chopped
1/2 cup buttermilk

Steps:

  • Cut beef into 2 1/2cm cubes. Toss in flour to coat all over, shaking off any excess.
  • Heat half the oil in a large flameproof casserole dish (20 cup capacity). Cook beef, in batches, until browned all over. Remove from dish.
  • Heat remaining oil to same dish. Add onion, carrots and garlic. Cook, stirring, until onion is soft. Add wine. Simmer 1 minute or until sauce thickens. Whisk in stock until smooth. Return beef to pan with swedes, potatoes and thyme. Bring to boil.
  • Cook, covered, in a moderately slow oven (160C) for about 2 hours, or until beef is tender, stirring occasionally during cooking.
  • Meanwhile, to make dumplings, place flour, salt and pepper in a large bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in parsley. Using a butter knife, stir in milk until mixture forms a firm dough. Turn dough onto a floured surface. Roll dough until 1 1/2cm in thickness. Using a 5cm cutter, cut 12 rounds from dough, rerolling dough if necessary.
  • Remove casserole from oven. Carefully discard thyme sprigs. Arrange dumplings over top of casserole and brush with a little extra buttermilk.
  • Cook, uncovered, in a very hot oven (240C) for about 20 minutes, or until dumplings are golden brown and cooked through.
  • Serve garnished with extra fresh thyme.

LIGHTER BEEF STEW & DUMPLINGS



Lighter beef stew & dumplings image

We've cut the calories and fat and boosted the fibre in this comforting casserole by using a lean cut of beef and upping the vegetables

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course, Supper

Time 2h55m

Number Of Ingredients 19

1 tbsp rapeseed oil
2 medium onions, chopped
2 bay leaves
4 thyme sprigs, plus extra leaves to serve
550g chunks of lean braising steak
100ml red wine
1 ½ tbsp plain flour
1 tsp English mustard powder
230g can plum tomatoes
500ml vegetable bouillon
280g carrots, halved lengthways and sliced
400g piece butternut squash, deseeded, peeled and cut into 3-4cm/11/4-11/2in chunks
140g chestnut mushrooms, quartered or halved if large
140g self-raising flour
½ tsp English mustard powder
2 spring onions, ends trimmed, finely chopped
3 tbsp chopped parsley
2 tbsp rapeseed oil
100ml buttermilk

Steps:

  • Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
  • Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
  • When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
  • Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.

Nutrition Facts : Calories 571 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium

BEEF CASSEROLE AND DUMPLINGS



Beef Casserole and Dumplings image

Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.

Provided by Jen T

Categories     Meat

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

800 g lean casserole steak (I use topside)
1 large onion
3 carrots
1 medium parsnip
1 tablespoon flour
salt and pepper
1 tablespoon oil
2 cups beef stock or 2 cups beef stock cube, prepared with water
2 teaspoons vinegar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon chopped parsley or 1 teaspoon dried parsley
milk, to mix

Steps:

  • Preheat oven to 180deg C.
  • Cut steak into 2 1/2 cm cubes.
  • Peel and slice onion, carrots and parsnip.
  • Mix flour, salt and pepper and toss beef in this.
  • Heat oil in frying pan, add beef and brown lightly.
  • Add onion and any remaining flour, stir 2 minutes.
  • Add carrots, parsnip, stock and vinegar.
  • Stir until boiling, then transfer to a casserole dish.
  • Cover and bake for 1-1 1/2 hours.
  • Increase oven heat to 200degC to ensure casserole is boiling.
  • Sift flour, baking powder and salt.
  • Rub in butter, add parsley and mix in enough milk to make a soft dough.
  • Divide into 8 pieces and form into balls.
  • Drop into the bubbling casserole, cover and reduce heat to 180degC again.
  • Cook for 20-25 minutes without lifting the lid.

BEEF CASSEROLE WITH STILTON PARSLEY DUMPLINGS



Beef Casserole With Stilton Parsley Dumplings image

Make and share this Beef Casserole With Stilton Parsley Dumplings recipe from Food.com.

Provided by English_Rose

Categories     Stew

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 16

1 1/2 lbs stewing beef, cut into cubes
flour, for dusting
3 tablespoons olive oil
1 1/4 cups red wine
2 1/2 cups beef stock
salt & freshly ground black pepper
2 onions, finely chopped
4 potatoes, peeled and quartered
4 large carrots, peeled and quartered
2/3 cup port wine
6 ounces self-raising flour
2 1/2 ounces shredded suet
2 1/2 ounces Stilton cheese, crumbled
2 tablespoons chopped parsley
salt & freshly ground black pepper
water, for mixing

Steps:

  • Preheat the oven to 350°F
  • Toss the beef in the flour then shake it to get rid of the excess flour.
  • Heat 2 tablespoons of olive oil in a casserole dish. Fry the beef in batches, browning on each side, then removing with a slotted spoon.
  • Pour the red wine into the casserole dish and heat through, scaping the pan with a wooden spoon to deglaze it.
  • Add the browned beef to the wine. Add the stock and season with salt and freshly ground pepper.
  • Heat 1 tbsp olive oil in a frying pan and fry the onion until tender. Add the fried onion to the beef mixture.
  • Cover the casserole and bake in the oven for 1 1/2 hours.
  • Meanwhile, make the dumplings. In a mixing bowl mix together the flour, suet, Stilton and parsley. Season with salt and freshly ground pepper.
  • Make a well in the centre. Add a little water and, using a spoon, mix in the dry ingredients, adding more water as need to form a soft dough. Using wetted hands shape the dough into small dumplings.
  • Once the casserole has baked for 1 and a half hours add the potatoes, carrots and port wine. Top with the dumplings. Return to the oven and bake for a further 30 minutes until the dumplings have risen and the beef is tender.

Nutrition Facts : Calories 1243.2, Fat 66.8, SaturatedFat 28.1, Cholesterol 140, Sodium 1444.7, Carbohydrate 89.1, Fiber 8.7, Sugar 11, Protein 46.7

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