Beef Stew With Potato Dumplings Recipes

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.

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.

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.

Steps:

• For the pepperpot: Wash the stewing beef and pat it dry with paper towels. Cut the meat into cubes around 5/8-inch thick and transfer to a large ovenproof casserole or heavy-bottomed saucepan. Combine the beef with the liquid, thyme, ginger, onion, garlic, bay leaf, and allspice berries, then adjust the seasonings with salt, and pepper. Bring the ingredients to a boil, skim the froth from the top of the liquid, cover with a lid, reduce the heat, and simmer for 30 minutes.
• Peel the yams, sweet potatoes, and pumpkin. Cut the yam into pieces the size of large potato wedges. Cut the sweet potato and pumpkin into 1 1/2-inch chunks. Discard the pumpkin seeds. Bash the green onions with a heavy knife to release their flavor. Dice the chiles (wear gloves), and add with the vegetables to the pot along with the coconut milk and lima beans. Stir the ingredients, and simmer gently, covered, for another 25 to 35 minutes, or until the meat and vegetables are tender, and cooked through. Add the greens around 13 minutes before the cooking time is up.
• For the dumplings: Mix the flour and salt together in a mixing bowl, and then gradually stir in the water to form a dough. Pull off 24 small pieces from the dough 1 piece at a time, and roll them into rounds or long pointy-ended ovals. Cook's Note: If you want bigger dumplings, use a double-sized piece of dough, and roll it into a round, pressing a small indentation into the top of it with your thumb.
• Drop the dumplings into the hot pot immediately after rolling, around 8 minutes before the cooking time is up. Taste the dumpling, and add extra salt, and pepper, if necessary.

Steps:

• For the stew: cut the meat into small pieces, season and dredge with flour.
• Melt bacon drippings in a heavy skillet and brown the meat; add onions and cook until golden.
• Add enough stock or water to cover meat.
• Add turnip, carrots, celery and parsley; simmer for two hours.
• Add cubed potatoes and cook more rapidly until potatoes are done.
• To make the dumplings: sift dry ingredients together, cut in fat and add enough milk to give a smooth drop batter.
• Drop by spoonfuls over the top of the stew (the stew should be kept boiling hot).
• Cover the pot and allow dumplings to steam 15 minutes without lifting cover.

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.

Steps:

• On waxed paper, roll beef cubes in flour mixed with salt and pepper, coating evenly on all sides. Reserve remaining flour mixture for later. In hot butter in 6-quart Dutch oven or large pot, brown beef well on all sides, turning with tongs. DO NOT OVERCROWD.
• As beef is browned, remove, and set aside. Continue browning rest. Take 30 minutes in al to give good rich flavor and brown color. Return beef to Dutch oven; add bay leaf, thyme, chopped celery, onion with cloves, parsley sprigs. Toss to coat with drippings.
• Add 3 cups water; bring to boiling; reduce heat, and simmer, covered, 2 hours. Add onions, carrots, and potatoes; simmer, covered, 20 minutes; add turnips and celery; simmer 10 minutes. During this 10 minutes, make dumplings: In medium bowl, combine biscuit mix and parsley; stir in egg and milk, mixing with fork just until blended. Drop batter by 10 rounded tablespoonfuls onto gently boiling stew (on meat or vegetables, not in liquid-this makes dumplings soggy), 2 to 3 inches apart, allowing room for expansion.
• Cook, UNCOVERED, over low heat, 10 minutes.
• COVER tightly; cook 10 minutes longer.
• Using slotted spoon, remove dumplings to heated baking dish; keep warm in oven while thickening the stew: In small bowl, combine 3 Tablespoons reserved flour mixture with 1/4 cup water, stirring until smooth. Stir gently into stew; simmer 5 minutes or until the mixture is thickened. Replace dumplings on top of stew to serve. Reheat gently, covered, until thoroughly hot. Makes 8 to 10 servings.
• McCall's Cooking School.

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.

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Steps:

• Trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
• In a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
• Add onion and garlic to skillet beef drippings and cook until onion is translucent.
• In a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
• Next add the fresh ground pepper, Worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.