Mince Stew And Dumplings Food

HOMEMADE MINCED BEEF AND DUMPLINGS

Steps:

• For the minced beef:
• Preheat oven to 400°F/200°C.
• Add the oil to an oven-proof skillet or cast iron skillet over medium heat. Add the beef and stir until it starts to brown. Add the onion, cook until the onions soften. Stir in the tomato paste and Worcestershire sauce, optional red wine, simmer until reduced. Stir in the carrots and flour. Cook for 1 minute. Add the beef stock, salt and pepper. Simmer for 5 minutes until thickened.
• For the dumplings:
• Add the flour, baking powder, salt, parsley and shortening or suet to a mixing bowl. Use your fingers to rub the shortening into the flour until it resembles crumbs. Add water and mix until a soft dough forms, not too sticky or wet. Divide the dough in half, then quarters then into eighths. Roll into balls.
• Turn off the heat under the beef and drop the balls of dough onto the top. Transfer the pan to the oven and bake for 20 minutes until the dumplings are browned.

MINCE AND DUMPLINGS

Steps:

• Heat the oil in a large saucepan or flameproof casserole and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally until soft and pale golden-brown.
• Add the minceand cook for a further five minutes.
• Add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf. Add a good pinch of salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.
• For the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you'll need around 200ml/7fl oz - to mix to a soft, spongy dough. Use lightly floured hands to roll into 12 small balls.
• Place the dumplings carefully on top of the mince. Cover with a tight-fitting lid and cook over a medium heat for 18-20 minutes, or until the dumplings are cooked through and well risen.

MINCE AND DUMPLINGS RECIPE

Steps:

• To a large frying pan with a lid, add the vegetable oil over medium heat. Add the ground beef and brown. Add the onions and cook until they start to soften, about 5 minutes. Add the celery, carrots and garlic, cook for 1 minute stirring. Add the salt, pepper and tomato paste and stir to combine. Stir in the wine. Mix well and scrape any brown bits from the bottom of the pan, simmer for 1 minute. Add the chopped tomatoes, beef stock, Worcestershire sauce and bay leaf. Turn up the heat and bring to a simmer and cook for 15 minutes while you make the dumplings. Preheat the oven to 375°F. To a large bowl add the flour, salt and shortening. Use a fork to mash the shortening into the flour until it looks like large breadcrumbs. Slowly pour in cold water (about 1 cup) until you get a soft, spongy dough. Remove the bay leaf from the beef and vegetables. Flour your hands and divide dough into 8 balls. Place them evenly on top of the minced meat. Cover the pan and bake for 10 minutes. Remove the lid and bake for a further 30 minutes until the dumplings are browned and cooked. Serve garnished with chopped parsley.

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 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.

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.

JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS

Steps:

• Pre-heat the oven to 350°F.
• In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
• Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
• Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
• In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
• Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
• When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.

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.

DUMPLING STEW

Steps:

• Cut the beef or lamb into one-and-a-half-inch cubes. Pat them dry with paper towels.
• Heat the oil in a casserole or heavy stew pan. Brown the meat over medium to high heat. Add the onions and garlic and saute for five minutes. Season to taste with salt and pepper.
• Add the water and herb bouquet. Bring to simmer, turn down heat and cook gently, uncovered, for 45 minutes. Add the potatoes and the carrots. Cut the beans into two-inch pieces and set aside.
• Meanwhile, make the dumplings. Put the suet and the flour in a mixing bowl. Add the salt, herbes de Provence and Cayenne pepper. Mix thoroughly. Make a well in the middle and gradually add the water. Knead the mixture until you have a thick dough (as for pastry). Shape into balls slightly smaller than a walnut.
• After the stew has cooked for one hour, add the dumplings. Drop them into the simmering stew. Add the beans, cover and cook at low temperature for one-half hour.

HERBED BEEF STEW AND DUMPLINGS

Steps:

• In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

DUMPLINGS

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.