Moms Hearty Beef Stew With Dumplings Recipes

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:

• 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.

Steps:

• Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
• Get a large saucepan with a lid or a large casserole with a lid.
• Trim the braising steak if you need to of any fat and cut into bite size pieces.
• Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
• Add the water and the braising steak and the pearl barley and split peas to the same pan.
• Add the can of vegetable soup.
• Bring to the boil then turn down to a simmer and.
• Add the oxo cubes and stir.
• Simmer for 4 hours stirring occasionally.
• ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
• Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
• Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
• You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
• Add a little more water if you need to (if it looks too thick).
• Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
• You don't need to serve with anything else apart from nice fresh bread.
• If you want it to stretch further just serve with boiled potatoes.
• This stew can be kept in a fridge and re-heated the next day if you want to.

Steps:

• In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Steps:

• Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.