ENGLISH BEEF STEW AND DUMPLINGS
Make and share this English Beef Stew and Dumplings recipe from Food.com.
Provided by ncardie
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop all vegetables.
- Brown steak in a large stockpot.
- Add water to cover.
- Add all vegetables.
- Pour over gravy granules.
- Aimmer for 2 hours.
- Make dumplings by combining 2oz suet, 4oz plain flour and a little water. Separate into small balls and roll in flour. Add to top of stew half an hour before end of cooking. They are ready when well risen.
- This recipe freezes very well and is a weekly meal in our home.
Nutrition Facts : Calories 523.6, Fat 22.8, SaturatedFat 9, Cholesterol 76, Sodium 227.4, Carbohydrate 54.2, Fiber 10.9, Sugar 18.6, Protein 27.3
BEEF STEW WITH BUTTERMILK DUMPLINGS
Rich Gravy and Full of Flavor with the addition of Ale. Dumplings are light and fluffy! One of the best stews I've ever eaten and very comforting on a cold winter's night!
Provided by chefRD
Categories Stew
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
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
BEEF STEW WITH POTATO DUMPLINGS
Make and share this Beef Stew with Potato Dumplings recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 3h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a zip-top plastic bag, combine flour, salt, and pepper.
- Add meat; toss to coat.
- In a large Dutch oven, cook meat and onion in oil until the meat is browned.
- Stir in 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.
- Remove bay leaves.
- In a bowl, beat egg; add the next 7 ingredients.
- Stir in potatoes; mix well.
- With floured hands, shape into 1 1/2 inch balls.
- Dust with flour.
- Bring stew to a boil; drop dumplings into stew.
- Cover and simmer for 30 minutes (do not lift the cover).
- Serve immediately.
Nutrition Facts : Calories 427.6, Fat 13.2, SaturatedFat 4, Cholesterol 127.8, Sodium 1730.8, Carbohydrate 36.8, Fiber 4.8, Sugar 5.9, Protein 41.4
SAVORY BEEF STEW DUMPLINGS
My mom has had this recipe for as long as I can remember. She would always ask us if we wanted baking powder biscuits with the stew and we all asked for the dumplings. They turn out very light and tender.
Provided by barbsmith39
Categories Breads
Time 30m
Yield 10 dumplings, 5-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients in a large bowl. Cut in shortening. Stir in water with fork. Mix lightly. Drop into hot stew.
- Cook 10 minutes uncovered, then cover and cook for another 10 minutes. Serve at once.
Nutrition Facts : Calories 172.2, Fat 4.2, SaturatedFat 1, Sodium 452.1, Carbohydrate 29.4, Fiber 1.1, Sugar 0.1, Protein 3.9
BEEF STEW AND DUMPLINGS
Make and share this beef stew and dumplings recipe from Food.com.
Provided by stephanie
Categories Stew
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Brown beef in 1/4 cup oil in Dutch oven over medium heat.
- Season with 2 teaspoons salt and pepper.
- Add wine, water, tomato paste, garlic and thyme.
- Bring to a boil over high heat.
- Reduce heat to low, cover and simmer for an hour.
- Stir occasionally.
- Add onion, carrots, celery, turnips, mushrooms and parsley.
- Simmer, covered 20 minutes.
- DUMPLINGS.
- Combine flour, baking powder, remaining salt and the sugar in a small bowl.
- Add egg, milk, remaining oil.
- Stir to blend.
- Drop dumplings by tablespoonful in hot stew.
- Cook, uncovered 10 minutes.
Nutrition Facts : Calories 627.5, Fat 24.4, SaturatedFat 8.1, Cholesterol 175.1, Sodium 1128.8, Carbohydrate 34, Fiber 4.6, Sugar 9.7, Protein 53.6
BEEF STEW WITH MUSTARD DUMPLINGS
Make and share this Beef Stew With Mustard Dumplings recipe from Food.com.
Provided by Michelle Berteig
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Heat the oil in a large heavy stock pot. Roll the meat in the flour and shake off the excess. Brown the meat in the pot.
- While the meat is browning, mix the tomato sauce, stock, and the herbs and spices together in a bowl.
- Once the meat has browned, arrange the onions and carrots over the meat and add the stock mixture. Partially cover the pot and simmer gently for about 2 hours.
- While the stew is simmering, make the dumpling dough. Sift together the flour and baking powder. Add the spices.
- In a separate bowl, add the milk to the beaten egg, then stir into the flour mixture. Add the melted butter and stir to blend. The dough should be soft but not sticky.
- On a lightly floured surface, roll out the dough to about a 1/4 inch thickness and cut with a very small circular cutter (like a doughnut hole cutter).
- Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes, then serve.
Nutrition Facts : Calories 738.6, Fat 29.8, SaturatedFat 10.4, Cholesterol 206.7, Sodium 1320, Carbohydrate 60.3, Fiber 7.5, Sugar 9.3, Protein 61
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