Beef Stew With Buttermilk Dumplings Food

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

BEEF STEW WITH CHEDDAR DUMPLINGS

Steps:

• In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

LIGHTER BEEF STEW & DUMPLINGS

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.

BEEF STEW WITH BUTTERMILK DUMPLINGS

Steps:

• In a large bowl, toss beef with 3 Tbsp flour, 1 tsp salt and 1 tsp black pepper.
• In a large pot over medium high heat 1 Tbsp vegetable oil. Add enough beef to pot to form only a single layer (don't overcrowd the pot) brown beef on all sides (takes around 7 mins per batch). Transfer to a large bowl. Brown remaining batches of beef in 2 batches.
• Add 1 bottle of ale to pot scraping brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to med-high heat.
• Add remaining Tbsp oil to pot. Add onions and 2 tsp salt, cook stirring often, until onions are transparent and turn a golden color (takes about 20 mins).
• Remove lid, raise heat to med-high heat. Stir in 3 Tbsp flour, and cook 3 mins stirring often.
• Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook stirring occassionally, until the beef is tender (around 3 hours).
• Dumplings:.
• Start to make these about 40 mins before serving-.
• In a medium bowl stir together remaining 2 cups of flour, 3/4 tsp salt and 1/2 tsp baking soda.
• Using a pastry blender or your fingers work cold butter into flour mixture until it resembles cornmeal with pea sized pieces. In another bowl, whisk together buttermilk and egg.
• Gently fold wet ingredients into dry. Mix until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp at a time.
• Gently form dough into 12 equal balls and drop into bubbling hot stew. Cover pot and cook 20-30 mins or until the dumplings are fluffy and cooked through.
• Let sit 15 minutes before serving. Stew thickens as it cools.

BEEF STEW WITH DUMPLINGS

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.

BUTTERMILK DUMPLINGS

Steps:

• Combine dry ingredients. Set aside.
• Combine eggs, buttermilk, and melted butter.
• Stir liquid ingredients into dry ingredients to form a stiff batter.
• Drop tablespoons into simmering stew.
• Cover and simmer 20 minutes.

DUTCH BEEF STEW WITH BEER AND DUMPLINGS

Steps:

• Preheat oven to 325.
• Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
• Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
• Pour stock over stew, and then add beer.
• Cover, and bake for 2 hours at 325.
• While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy.
• Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew.
• Cover and simmer 15 minutes.

BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS

Steps:

• Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.

IRISH STEW WITH DUMPLINGS

Steps:

• For the stew: cut the meat into small pieces, season and dredge with flour.
• Melt bacon drippings in a heavy skillet and brown the meat; add onions and cook until golden.
• Add enough stock or water to cover meat.
• Add turnip, carrots, celery and parsley; simmer for two hours.
• Add cubed potatoes and cook more rapidly until potatoes are done.
• To make the dumplings: sift dry ingredients together, cut in fat and add enough milk to give a smooth drop batter.
• Drop by spoonfuls over the top of the stew (the stew should be kept boiling hot).
• Cover the pot and allow dumplings to steam 15 minutes without lifting cover.