HERBED DUMPLINGS
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g
BEEF CASSEROLE AND DUMPLINGS
This is a very easy casserole dish - my children would eat it every day if they could!
Provided by lovingbeingmum
Time 9h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat 2 tbspoons of oil in a large pan.
- Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
- Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
- Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
- Add the flour and mix
- Add the beef stock, tomatoes, red wine and Worcester sauce.
- Season with salt and pepper, bring to the boil, reduce heat and add to pot.
- Add bouquet garni and whole garlic bulb to pot. Stir well.
- Oven - 160c for 2.5 - 3 hours
- Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
- When cooked remove bouquet garni and garlic bulb.
- For the dumpling -
- Turn oven up to oven to 190degrees C or gas 5
- Put your flour into a mixing bowl
- Using a coarse grater, grate very cold butter into the flour
- Add herbs and a pinch of salt and pepper
- Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
- Add a some cold water to help bind it
- Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
- brush dumplings with beaten egg to glaze
- Place the dumplings on top of your fully cooked stew.
- Cook in the oven for 30 minutes until golden brown.
BEEF STEW WITH HERB DUMPLINGS
rich beef stew with herby dumplings serves 4
Provided by purpletracey68
Time 3h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 150ºC (130ºC fan) mark 2. Heat 1tbsp oil in a flameproof casserole dish and brown the beef in batches. Set aside. Add remaining oil to the pan and gently fry the onions and carrots for 10min until softened. Add swede and cook for 2min. Return beef to pan, sprinkle in flour and cook for 1min. Gradually stir in the Guinness and stock. Add sugar, Worcestershire sauce, bay leaf and thyme; bring to the boil. Cover and cook in the oven for 3hr.
- To make the dumplings, sift the flour, baking powder, mustard and ½tsp salt into a bowl. Stir in the suet and mixed herbs. Using a flat-bladed knife, stir in around 150ml (¼ pint) cold water to make a soft but not too sticky dough. Divide dough into 12 and roll into balls. Drop on to stew, spaced evenly apart. Cover and cook for 20min until puffed up. Remove lid and return to the oven for 5min to finish cooking dumplings.
BEEF HOT POT WITH HERB DUMPLINGS
Got this from a magazine about 4 years ago but don't know which one. Beef Hot Pot can be made up to 2 days ahead, covered and kept in refridgerator. To finish cooking, reheat hot pot base until simmering, place Herb Dumplings on top and cook as directed. Recipe could be doubled and you could freeze half for later (follow suggestions for cooking ahead), continue cooking other half for that night. For a pot luck I've cooked it without the dumplings and transferred it to a slow cooker (crockpot) and taken it in that as I can plug in to keep warm.
Provided by ImPat
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- HOT POT.
- Heat half the butter and oil in a large flameproof casserole dish, add onions (eshalots) and mushrooms, cook stirring until onions (eshalots) are golden brown. Remove from dish.
- Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
- Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
- Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
- Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
- Time to add Herb Dumplings - have step 9 ready and go to 10.
- HERB DUMPLINGS.
- Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrums (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.
- Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
- Serve Hot Pot garnished with extra fresh thyme. Mashed potatoe and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.
Nutrition Facts : Calories 808.4, Fat 35.2, SaturatedFat 15.4, Cholesterol 209.8, Sodium 980.3, Carbohydrate 57.2, Fiber 5.4, Sugar 10.2, Protein 56.7
A WINTER'S WALK BEEF AND CARROT STEW WITH HERB CRUSTED DUMPLINGS
I named this A Winter's Walk Beef Stew, as it is JUST the kind of hearty and welcoming meal to come back to after a cold and energetic winter's walk! The dumplings are baked for the last 20 minutes on top of the stew and are deliciously crisp and golden, but still fluffy and light underneath. This can be made with minced beef/ground beef as well as braising/stewing steak or chuck steak. I have allowed 2 dumplings per person here - please adapt the quantities to suit, but we always find 2 dumplings each very satisfying! There is no need to serve much else with this filling comforting stew, maybe some steamed cabbage, baby potatoes or greens would be nice.....or a few extra carrots. This serves 4 people with very generous helpings. You may need a walk AFTERWARDS!! A nice glass of robust red wine or a pint of ale would be great accompaniments! This can be made in a crockpot - up to the dumpling stage and then the stew can be put into an ovenproof dish and baked with the dumplings. Likewise, if you are going for a pre-dinner walk - make the stew right up to the dumpling stage, and then finish off when you get home.
Provided by French Tart
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- BEEF AND CARROT STEW:.
- Toss the meat in the flour that has been seasoned with salt and pepper.
- Fry the meat in the butter (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly.
- Remove the sealed browned meat and set aside.
- Add the onions, garlic and carrots (and optional vegetables) to the same pan and fry for 5 to 7 minutes or until golden and coloured.
- Put the meat in to a suitable sized oven proof casserole dish or dutch oven, such as a Le Creuset. Add the fried vegetables, tinned chopped tomatoes and the beef stock - mix well, cover with a lid and place into a pre-heated oven 170C/325F/Gas Mark 3 for 2 hours.
- Twenty minutes before the end of the 2 hours cooking time, take the stew out of the oven, remove the lid and add the dumplings, drop them on top of the stew. Do NOT replace the lid, continue to bake uncovered for a further 20 to 25 minutes or until dumplings have risen and are crusty, crispy and golden brown.
- Serve immediately with steamed cabbage, greens and baby potatoes.
- DUMPLINGS:.
- Mix the flour with the salt, pepper and herbs in a mixing bowl.
- Stir in the suet or grated frozen butter and then add water VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not sticky.
- Shape the dough into 8 round dumplings, and drop them on top of the beef stew 20 minutes before the end of the cooking time.
BEEF CASSEROLE AND DUMPLINGS
Good for those cold winter nights. This is one of our favourite old time comfort food recipes adapted from a book "Classic Kiwi Recipes". It reminds me of the dishes my Grandmother and Mother made when I was young.
Provided by Jen T
Categories Meat
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180deg C.
- Cut steak into 2 1/2 cm cubes.
- Peel and slice onion, carrots and parsnip.
- Mix flour, salt and pepper and toss beef in this.
- Heat oil in frying pan, add beef and brown lightly.
- Add onion and any remaining flour, stir 2 minutes.
- Add carrots, parsnip, stock and vinegar.
- Stir until boiling, then transfer to a casserole dish.
- Cover and bake for 1-1 1/2 hours.
- Increase oven heat to 200degC to ensure casserole is boiling.
- Sift flour, baking powder and salt.
- Rub in butter, add parsley and mix in enough milk to make a soft dough.
- Divide into 8 pieces and form into balls.
- Drop into the bubbling casserole, cover and reduce heat to 180degC again.
- Cook for 20-25 minutes without lifting the lid.
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- Cut beef into 3cm (1¼-inch) pieces. Heat oil in a large frying pan over medium-high heat. Cook beef, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
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- Place the flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3. Heat the oil in a non-stick frying pan and cook the beef in batches for 4-5 minutes until brown on all sides. Transfer to a 1.7L ovenproof casserole dish with a lid.
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