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
GERMAN CHICKEN STEW WITH CARAWAY DUMPLINGS
HUHNEREINTOPF MIT KUMMELKLOSSEN. Eintopfgericht, means meal made in one pot. Many of these German stews are prepared days in advance and they are excellent reheated. The final stew will be tender, with the chicken falling off the bone, and if you make it with caraway dumplings, you'll have a substantial meal that can feed a group of people.
Provided by Olha7397
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large casserole or stew pot, melt the butter over medium high heat.
- Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
- Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
- Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
- Cover with the boiling water, and bring to just below a boil.
- Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
- At no time should the broth ever boil, otherwise the chicken will be tough.
- Add the peas and cook for 10 more minutes.
- Season with salt and pepper and add the lemon juice.
- While the stew is simmering, prepare the dumplings.
- Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
- Cover and cook for 20 minutes without looking.
- Serve immediately.
- Makes 6 servings.
- TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
- NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
- Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
- The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
- Peel celeriac before using.
- Parsley root is grown specifically for large roots.
- The texture and density of the root are similar to those of celeriac.
- They store well.
- Peel parsley root before using.
- Clifford A.
- Wright Real Stew.
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