Mmm Beef Stew Dumplings Recipes

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).

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:

• 1. In a 3 quart pot, heat meat slowly on stove till browned, NOT fried. I think Mum said med. heat and adjust lower, if needed. Add a little salt and pepper.
• 2. When meat is browned, cover with water to about 1/2" over the meat, add onion and simmer for 20 mins. Mum never drained the meat first. (watch and stir if necessary to prevent sticking).
• 3. Add both the can of broth and can of water and simmer for ½ hr - 45 mins. Stir occasionally to prevent any sticking.
• 4. Add cut veggies and a little more salt and pepper to taste. Let simmer slowly till all veggies are done, about 45 mins to 1 hr. Thicken with flour gradually to consistency you prefer.
• 5. This is a THIN stew so you need something to sop up the juices. Make small to medium size Bisquick dumplings and plop on top of stew about 15 mins before you eat. Make sure you have enough liquid in the stew, because dumplings will absorb moisture. You turn back the temp so that the dumplings basically steam. Cover for 15 mins and serve. Crusty bread works too :)

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.

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.

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

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.