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.
BEEF STEW WITH DILLY DUMPLINGS
For a comforting meal, try this savory stew from field editor Bernadine Dirmeyer of Upper Sandusky, Ohio. The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, you'll want to serve it to guests.
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings.
Number Of Ingredients 23
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).
Nutrition Facts : Calories 407 calories, Fat 14g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
VEGETABLE STEW WITH HERBY DUMPLINGS
The pearl barley makes this stew really hearty - perfect for a cold winter evening
Provided by Good Food team
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 17
Steps:
- Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
- Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
- Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.
Nutrition Facts : Calories 391 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.83 milligram of sodium
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
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
VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)
This is a very different vegetable stew just packed with flavor - and is one of my family's most requested and one of my very favorites. It is based on a recipe from one of my favorite cookbooks, "Tis the Season - A Very Vegetarian Christmas", by Nanette Blanchard. Although this comes from a Christmas cookbook, I like to serve this all year long, although it is especially comforting in the fall and winter months when it's cold. The original recipe calls for a puff pastry crust, which could make quite an elegant meal fit for company. However, I like to serve it with dumplings, so it's more everyday for my family. I'm sure it would be equally delicious without the dumplings - although my family would be upset if I didn't include them (the dumplings are usually fought over in my house). I've included just a basic dumpling recipe, but if you have one of your own, by all means please use it! You could also use some refrigerated biscuit dough if you have it on hand. This is something we might eat on a Sunday evening at our house, although the stew actually comes together quite quickly. I hope you enjoy it as much as my family does.
Provided by Pinot Grigio
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
- Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
- Add flour and stir unil mixed.
- Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
- Stir until combined.
- Slowly stir in broth.
- Add cinnamon, chopped carrots, and chopped potatoes.
- Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
- Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
- Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
- If making the Dumplings -
- Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
- Drop by rounded teaspoons into hot stew.
- Cover and cook until done (approx. 10 mins).
- You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.
LIGHTER BEEF STEW & DUMPLINGS
We've cut the calories and fat and boosted the fibre in this comforting casserole by using a lean cut of beef and upping the vegetables
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 2h55m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 571 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
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