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
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
HERBED BEEF STEW AND DUMPLINGS
Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6 servings.
Number Of Ingredients 23
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).
Nutrition Facts : Calories 416 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 882mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 7g fiber), Protein 21g protein.
SLOW COOKER BEEF STEW AND HERB DUMPLINGS
Slow Cooker Beef Stew & Dumplings - the perfect comfort food! A delicious beef stew loaded with vegetables cooked in your Crock Pot & topped with herb dumplings for a hearty one pot meal. A timeless classic you'll never tire of.
Provided by Sarah James
Categories Main Course
Time 6h
Number Of Ingredients 24
Steps:
- MAKE YOUR STEWLightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
- Add salt and pepper to your flour and coat the beef chunks before setting the coated meat to one side.
- Heat the oil in a large frying pan on a medium heat and brown the onions and carrots before transferring them to your slow cooker.
- Add the floured beef chunks to your frying pan and brown well before adding to the slow cooker.
- Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock - stir well to avoid any lumps.
- Pour the pan contents into your slow cooker and add the potatoes, herbs, tomato puree and Worcester sauce. Stir well and then put on the slow cooker lid.
- Cook on high for 5 hours or low for 8 hours before making your dumplings.
- MAKE YOUR DUMPLINGSSieve the flour and baking powder into a bowl and stir in the suet or vegetable fat and chopped parsley.
- Add 4 tablespoons of water and stir again to form a dough, adding extra water if necessary.
- Divide the dough into 8 pieces and turn out onto a floured work surface.Shape into small balls, add to your slow cooker and cook on high for 45 minutes with the lid on.
BEEF STEW WITH HERB DUMPLINGS
Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.-Anna Broschart, Elkins, West Virginia
Provided by Taste of Home
Categories Dinner
Time 2h45m
Yield 10-12 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 312 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 663mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
TRADITIONAL BRITISH BEEF STEW AND SUET DUMPLINGS
Steps:
- Gather the ingredients.
- In a large bowl mix together the flour and the chunks of cooking steak. Make sure all the beef is covered in flour.
- In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place it into a Dutch oven or casserole dish. Add the remaining oil to the frying pan, heat again, then add the remaining steak and brown all over. Again, add the steak to the dish.
- Turn the heat up high and add the brandy to the frying pan, stir well, scraping up all the meat juices on the bottom of the pan. Continue to cook this mixture, taking care not to burn it, until it becomes a sticky glaze.
- Add the onion, leeks, and carrots to the frying pan, stir them well to coat all the vegetables with the glaze, then tip them all into the dish.
- Place the frying pan back onto the heat; stir in a third of the stock (1/2 pint) and bring to a boil, scraping all the bits from the bottom of the pan. Once all the bits are released, pour the stock into the casserole.
- Add the remaining stock, cover with a tight-fitting lid, then simmer gently on the stovetop or in a medium oven (350 F/175 C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much. If it is, add a little boiling water. The meat and vegetables should always be covered by liquid. You can also make this recipe in a slow cooker if you have one.
- Move on to the next steps for the dumplings.
- In a roomy bowl, mix the flour with the suet and a pinch of salt. Add 3 tablespoons cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.
- Divide the dough into 8 to 9 pieces and shape into round balls with lightly floured hands. Leave to one side while you roll the remaining dumplings.
- After the beef stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste. Add the dumplings to the stew, laying them on the surface at even distances apart. Pop one of the dumplings in the middle as well if you have enough. Cover the dish again with the lid and cook for a further 20 minutes.
- Remove the lid and you will see the dumplings well-risen; if not, cook for a few minutes more.
- Serve hot into warm bowls. Enjoy!
Nutrition Facts : Calories 461 kcal, Carbohydrate 24 g, Cholesterol 79 mg, Fiber 2 g, Protein 26 g, SaturatedFat 11 g, Sodium 686 mg, Sugar 3 g, Fat 27 g, ServingSize Serves 6, UnsaturatedFat 0 g
WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS
Here's our family favorite recipe for a great hearty and satisfying beef stew, that I make each year throughout the cold weather season. Plentiful with tender chunks of beef and a nice variety of vegetables, and the fluffiest most delicious herb dumplings, ever! Perfect for a cold autumn or winter's day. Serve this stew piping hot with a buttered baguette and a good cider, ale, or wine. Enjoy! Note: As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
Provided by BecR2400
Categories Stew
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
- Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
- Heat to boiling; reduce heat.
- Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
- Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
- Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
- Prepare dough (see below) for Dumplings; set aside.
- Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute; reduce heat.
- Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
- DUMPLINGS:.
- In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
- Stir in milk.
- Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
- Cook uncovered 15 minutes.
- Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
- Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.
Nutrition Facts : Calories 526.4, Fat 21.6, SaturatedFat 7.4, Cholesterol 71.5, Sodium 698.4, Carbohydrate 55.8, Fiber 5.6, Sugar 6.1, Protein 27.1
BEST CROCKPOT BEEF STEW RECIPE
Best Crockpot Beef Stew starts with beef slowly simmered in the slow cooker until the beef is spoon tender. Stuffed with carrots and potatoes this is an easy meal that tastes AMAZING! Let your crockpot do the work for you!
Provided by Deb Clark
Categories Lunch or Dinner
Time 6h15m
Number Of Ingredients 18
Steps:
- Add the beef stew ingredients in the slow cooker - beef, carrots, celery, tomatoes, potatoes, red wine, salt, thyme, mustard powder, salt and pepper. Stir to combine.
- Whisk together the flour and water until well blended, and stir into the stew.
- Cover and cook on LOW for 8 to 10 hours (or High for 4-5 hrs).
- When the stew is done, it's time to add the dumplings. In a medium bowl, mix baking mix, thyme and sage. Stir in milk just until it is just combined.
- Drop dough in small spoonfuls (use a small cookie scoop) on top of the stew.
- Switch the heat setting to high, and cover.
- Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).
Nutrition Facts : Calories 351 kcal, Carbohydrate 30 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 72 mg, Sodium 834 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
BEEF STEW WITH HERBED DUMPLINGS
Steps:
- Make stew:
- Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
- Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
- Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
- Meanwhile, prepare dumplings:
- Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
- Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
- Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
- Serve stew with dumplings.
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.
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BEEF BEER STEW WITH HERB DUMPLINGS RECIPE | SCHWARTZ
From schwartz.co.uk
Cuisine English, Irish, And ScottishCategory EntréesServings 4
- Meanwhile, combine the self-raising flour, suet, a pinch of salt, Rosemary (½ tsp), Thyme (1 tsp) and water in a bowl and mix to form a dough. Roughly shape into 8 equal sized balls.
- Pre-heat the oven to 170?C, 325?F, Gas Mark 3. Heat the oil in a large flameproof dish, add the beef and brown all over for 5 minutes. Carefully remove from the pan with a slotted spoon to ensure the oil and juices remain in the pan. Set the beef to one side, then add the onion, carrots and Garlic Granules. Fry gently for 5 minutes until the onions are brown, return beef to the pan, then add the plain flour and stir through.
- Remove the stew from the oven and increase the oven temperature to 200?C, 400?F, Gas Mark 6. Place the dumplings on top of the stew, cover and cook for 10 minutes. Remove the lid and cook for a further 10 minutes. Delicious served with creamy mash.
- Add the beer, beef stock, tomato purée, Pepper, Paprika, Marjoram and Sage. Stir through and cover with a lid. Cook in the oven for 1½ hours.
GUINNESS BEEF STEW WITH CHEDDAR HERB DUMPLINGS - HOST THE ...
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5/5 (20)Total Time 3 hrs 30 minsServings 6
- Remove the bacon, crumble, and set aside, but leave the bacon fat in the pot. Season the beef with salt and pepper and fry in the bacon fat until browned on all sides. Remove the beef from the pan and set aside.
BEEF STEW WITH LIGHT HERBY DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
Servings 4Category Main Course
- Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed.
- Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes.
- Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
- For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp).
- Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
- When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce).
IRISH BEEF STEW - IRISH STOUT BEEF STEW WITH HERB DUMPLINGS
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5/5 (51)Category SoupCuisine AmericanTotal Time 1 hr 45 mins
- Heat a large stock pot over medium heat and add the oil. Toss the beef piece with a sprinkle of salt and pepper, then toss them with the flour so all the pieces are coated.
- Add the beef to the pot and sear until each side is golden brown, about 1 to 2 minutes per side. You may need to do this in batches. Remove the beef pieces with a slotted spoon and place them on a plate until ready to use.
- To the same pot, toss in the butter, onions and garlic. Stir and toss, scraping the bottom so you remove some of the brown bits of flavor from the beef. Cook for 5 minutes, until softened.
- Stir in the potatoes and carrots with a pinch of salt and pepper. Cook for another 5 minutes. Stir in the tomato paste and make sure all the pieces are coated. Cook for another 5 to 10 minutes to develop the flavor, stirring often so the tomato paste doesn’t burn on the bottom. Add the beef back to the pot.
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