Lighter Beef Stew Dumplings Food

BEEF STEW WITH LIGHT HERBY DUMPLINGS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula.
• Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.
• Put the dish in the oven (without a lid) and cook for 1 hour.
• Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
• For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
• Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
• When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). 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.

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

EASY DROP DUMPLINGS FOR STEW

Steps:

• Gather the ingredients.
• Combine the flour, baking powder , and salt in a medium bowl.
• Cut in the butter and parsley (if using) until blended using a fork.
• Stir in the milk to form a wet dough. It should be a thick dough but thin enough to drop from a wet spoon.
• Heat the stew until it is simmering. Drop spoonfuls of the soft dough onto the simmering stew. Try to drop the dumplings on top of the vegetables so they won't sink too far into the liquid.
• Cook, uncovered, for 10 minutes and then cover the pan tightly and cook for about 10 minutes longer (20 minutes total). Stir a few times to keep the stew from scorching.
• Serve and enjoy.

CLASSIC BEEF STEW & DUMPLINGS

Steps:

• For the stew:
• Preheat oven to 350°f (175°c). Dry meat well with paper towel. Trim any excess fat or connective tissue. Cut meat into cubes a little over an inch in size, and dry again, then season well with salt & pepper.
• . Heat a heavy-bottomed, oven-proof pot, cocotte or Dutch oven over medium-high heat. Add a generous slick of high-smoke point oil (I prefer sunflower for neutrality) and heat until the oil shimmers. Add half the cubed beef, being careful to space out prices in the pot to sear.
• . Sear meat in batches, to a deep, golden brown. Adding more oil as needed. Remove seared beef from the pot and reserve.
• . Pour off hot fat into a heat-resistant bowl or jar. Return pot to heat, reducing the temperature to medium. Immediately add 1 - 2 cups of low-sodium beef stock to deglaze, and scrape any and all browning from the pan and into the stock, then add the remaining stock.
• . Return beef to the pot. Add onions, carrots, (and any other firm vegetables you enjoy) as well as garlic, bay, and thyme. Stir to combine and bring to a rapid boil before covering with a tight-fitting lid and place ing in 350f (175c) oven.
• . Slow cook until meat is tender, about 90 minutes. Check the liquid level at about the 45-minute mark, adding more stock or water if needed to ensure ingredients are well covered by liquid.
• . While stew cooks, make your cold roux: combine equal parts melted butter and flour in a small bowl and stand at room temperature, or chill until needed. (Best practice, dry mix dumplings while stew cooks, so they can be added quickly.)
• . Once the meat is fork tender, remove cocotte from oven and return to stove top, on medium heat. Add cold roux, a tablespoon at a time, stirring to check consistency until the sauce is rich and smooth.
• 0. Add peas, stir, top with dumplings, reduce heat to simmer, and return the lid to steam dumplings for 15 - 20 minutes depending on size. Finish with parsley. Serve immediately. For dumplings:
• . In a bowl, whisk together flour, baking powder, pepper, and salt. (Dry mix, prep while stew cooks). Make a well in the center of the flour mixture and add milk and butter.
• . Using a wooden spoon or spatula, stir together until you have a rough dough. If your dough seems dry, add up-to a quarter cup of buttermilk.
• . Using a large portion scoop, scoop dough and drop the dumpling directly into the simmering stew. Place around the pot, leaving space between for expansion.
• . Steam as directed above.

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.

LIGHT AND BRIGHT BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Add leeks and thyme and cook until leeks are golden, 3 to 4 minutes. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir parsnips and sweet potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour.
• Ladle stew into shallow bowls, sprinkle with dill, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

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.

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW

Steps:

• Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
• (If you are adding herbs or extra seasonings, add them now & mix well.).
• Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
• Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
• Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
• Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
• They should have doubled in size at least, and be very light & fluffy looking!
• Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
• Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.

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.