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.
MMM BEEF STEW & DUMPLINGS
A hearty delicious beef stew ready in less than 2 hours! Of the dozens of different recipes I've tried, this is my favorite. The Dumplings in this recipe are from this site (Recipe #30965) and they are great (light and fluffy). Enjoy!
Provided by kelycarter_
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium-high heat. Coat Beef in flour and add to the hot oil. Saute beef until browned on all sides. Add beef stock, water, wine, tomato paste, sugar, thyme, Worcestershire sauce, garlic, bay leaf, celery, onions and carrots. Do not add the parsley at this point!
- Bring mixture to boil. Reduce heat to medium-low, cover and simmer for 1 hour and 45 minutes.
- Discard bay leaves.
- Make dumplings according to recipe (see recipe description above for my suggested recipe--Recipe#30965). Roll into small bite size rounds and drop into stew. Continue to simmer for an additional 15 minutes.
- Sprinkle with parsley and serve.
BEEF STEW WITH CHEDDAR DUMPLINGS
My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
BEEF STEW WITH POTATO DUMPLINGS
Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own! -Shawn Asiala, Boca Raton, Florida
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 24
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.
Nutrition Facts : Calories 487 calories, Fat 18g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 1486mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.
MOM'S HEARTY BEEF STEW WITH DUMPLINGS
My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!
Provided by ambikins
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h40m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g
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
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
BEEF STEW WITH HORSERADISH DUMPLINGS
John Torode's crowd-warming beef stew is delicious and dead simple
Provided by John Torode
Categories Dinner, Main course
Time 3h25m
Number Of Ingredients 8
Steps:
- Heat oven to 140C/120C fan/gas 1. Trim any excess fat off the beef, and place in a large plastic bag with the flour and some seasoning. Close the bag and shake it really well to coat all the meat with the seasoned flour. Melt the dripping in a very large ovenproof casserole and throw in the beef and shallots. Give everything a good stir and cook for 10 mins, until starting to brown. Pour over the stock and stir - scraping bottom of the pan to extract all the flavour. Cover with a lid, transfer to the oven and cook for 2½ hrs, until the meat is tender and falling apart.
- Just before the beef cooking time is up, make the dumplings. Mix all the ingredients with 175ml cold water to form a heavy dough. Roll the dough into balls about the size of golf balls. Pop the dumplings into the casserole dish, leave off the lid and return to the oven. Increase heat to 200C/180C fan/gas 6 and cook for 15-25 mins until the dumplings are puffed up, golden and cooked through.
Nutrition Facts : Calories 752 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 64 grams protein, Sodium 1.16 milligram of sodium
MUM'S BEEF STEW WITH DUMPLINGS
A hearty, satisfying stew perfect for those cold winter nights! The great part about this recipe is that the dumplings can be made right in the pot, so it's a one-pot-wonder in two parts. Also, the stew is great on its own if you're short on time or prefer having it with bread instead. As the title states, this is my mother's recipe, and I have never found a variation that even comes close. Don't be intimidated by the ingredient list or the cook time - it's well worth it.
Provided by Marina K
Categories Stew
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 763.9, Fat 43.7, SaturatedFat 15.4, Cholesterol 112.2, Sodium 494.9, Carbohydrate 46.5, Fiber 4.4, Sugar 4.7, Protein 37.8
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