Beef Stew With Dilly 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.

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.

BEEF STEW WITH DILLY DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

BEEF STEW WITH DILLY DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, 1/8 t. salt and pepper. Add meat; seal bag and shake to coat. In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned brits from pan. Reduce heat; cover and simmer for 1 hour.
• Add the potatoes, carrots, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf.
• For dumplings, in a bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine egg, milk and oil; stir in to dry ingredients just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

BEEF STEW WITH POTATO DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.

MUM'S BEEF STEW WITH DUMPLINGS

Steps:

• Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
• Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
• Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
• Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
• Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
• Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
• Add peas and salt 5 minutes before serving.
• DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
• Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
• Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
• Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.

BEEF STEW WITH HERB DUMPLINGS

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

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 CHEDDAR DUMPLINGS

Steps:

• In a Dutch oven, heat oil and brown meat on all sides.
• Add onion salt, pepper, garlic salt, water and bouillon.
• Bring to a boil, reduce heat and simmer, covered, about 1 hour.
• Add carrots and onion.
• Simmer, covered, 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 tablespoonful into bubbling stew.
• Cover and simmer 12 minutes (do not lift cover) or until dumplings are done.
• Serve immediately.