Beef Stew With Herb Dumplings Recipes

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HERBED DUMPLINGS



Herbed Dumplings image

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

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons butter
¾ cup milk

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



Mom's Hearty Beef Stew with Dumplings image

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

1 tablespoon extra-virgin olive oil
1 onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4 carrots, peeled and quartered
7 potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

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



Herbed Beef Stew and Dumplings image

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

1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons canola oil
2 medium onions, chopped
2 garlic cloves, minced
3-1/4 cups water, divided
1 teaspoon dried basil
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon ground cinnamon
1 to 2 teaspoons salt
1/4 teaspoon pepper
1 pound baby carrots
3 medium parsnips, cut into 1-inch pieces
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
DUMPLINGS:
1-1/3 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon minced fresh parsley, optional
1/2 teaspoon salt
1 egg, beaten
1 tablespoon canola oil
1/2 cup water

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 and Herb Dumplings image

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

400 g stewing steak cut into chunks (I used chuck steak)
6 tbsp plain flour or all purpose flour
½ tsp salt
½ tsp black pepper
4 tbsp rapeseed oil or vegetable oil
2 large onions, sliced
4 carrots, sliced into chunks
4 medium potatoes, peeled & cut into small chunks
1 bay leaf
1 tsp dried thyme
1 tbsp tomato puree
1 tbsp Worcester sauce
750 ml beef stock
1 tbsp freshly chopped parsley
110 g plain flour or all purpose flour
1 tsp baking powder
50 g vegetable or beef suet
1 tbsp freshly chopped parsley
4 to 6 tbsp water
110 g plain flour or all purpose flour
1 tsp baking powder
50 g grated hard white vegetable fat coated with a tablespoon of rice flour
1 tbsp freshly chopped parsley
4 to 6 tbsp water

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



Beef Stew with Herb Dumplings image

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

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cup chopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

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



Traditional British Beef Stew and Suet Dumplings image

Warm up with this hearty beef stew and suet dumplings recipe-a classic, filling British winter dish.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree     Soup

Time 2h40m

Yield 6

Number Of Ingredients 14

For Stew:
2 tablespoons all-purpose flour
1 pound (450 g) thick cooking steak , cut into large chunks
2 tablespoons vegetable oil
2 tablespoons brandy
1 cup (115 g) onion, roughly chopped
1 cup (100 g) leeks , cleaned and finely sliced
1 cup (170 g) carrots, roughly chopped
1 1/2 pints (750 ml) dark beef stock , divided
For Suet Dumplings:
4 ounces (115 g) self-rising flour
2 ounces (55 g) suet, shredded
Pinch of salt
3 tablespoons water, cold

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



Wintry Beef Vegetable Stew With Fluffy Herb Dumplings image

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

2 -3 lbs boneless beef chuck, beef tip roast or 2 -3 lbs beef round steak, trimmed of fat and cut into 1 1/2-inch cubes
1 tablespoon shortening (I use Crisco butter flavor shortening)
5 cups hot water
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 large potatoes, scrubbed, unpeeled, and cut into 1 1/2 inch pieces
1 medium turnip, cut into 1/2 inch pieces
1 medium rutabaga, cut into 1/2 inch pieces
6 medium carrots, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1/2 inch pieces
1 -2 handfuls snipped and trimmed fresh green beans (optional)
3 stalks celery & leaves, cut into 1/4 inch pieces
1 medium onion, chopped
1 teaspoon browning sauce (Kitchen Bouquet)
1 large beef bouillon cube (or 2 small)
2 bay leaves
1 cup cold water
4 tablespoons flour
6 tablespoons shortening (use Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

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 Recipe image

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

2 lbs. stewing beef (cut into 1 inch pieces)
2 cups baby carrots
2 stalks celery (chopped)
2 onions (diced)
1 14.5 oz canned diced tomatoes
2 potatoes (diced)
3/4 cup red wine
1 1/2 tsp salt
1 tsp dried thyme
1 tsp mustard powder
1/2 tsp pepper
1/4 cup water
3 tbsp flour
Homemade Dumplings
1 1/2 cups biscuit mix
1 tsp dried thyme
1 tsp sage
1/2 cup milk

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



Beef Stew with Herbed Dumplings image

Categories     Soup/Stew     Beef     Herb     Tomato     Braise     Dinner     Bacon     Carrot     Winter     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 21

For stew
4 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons peanut oil
4 thick-sliced bacon strips, chopped
3 cups finely chopped onions
3 garlic cloves, finely chopped
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups canned beef broth
1 14 1/2-ounce can crushed tomatoes with added purée
6 medium carrots, peeled, cut diagonally into 1-inch pieces
3 medium rutabagas, peeled, cut into 3/4-inch pieces
For dumplings
2/3 cup whole milk
2 large eggs
3 tablespoons minced chives
2 tablespoons minced fresh Italian parsley
1 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
§ teaspoon salt
3 tablespoons cornstarch

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



beef stew with herb dumplings image

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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  • 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.
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CHOCOLATE BEEF STEW WITH POTATO DUMPLINGS — CLODAGH MCKENNA
2020-10-09 Chocolate Beef Stew with Potato Dumplings. Serves 6 . INGREDIENTS: 80g/5 tbsp butter. 650g/1½ pounds stewing beef cut into-2 inch chunks . 20g/2½ tbsps flour. 8 shallots, peeled . 2 cloves garlic, crushed. 1 teaspoon of fresh thyme, finely chopped. 200g/2¾ cups chestnut mushrooms, quartered . 400ml/1¾ cups stout. 200ml/¾ hot beef stock . 2 tbps of dark chocolate, grated or nibs . …
From clodaghmckenna.com
Estimated Reading Time 2 mins


BEEF STEW WITH CHEESY CHEDDAR DUMPLINGS | DONAL SKEHAN ...
recipes; Beef Stew with Cheesy Cheddar Dumplings November 04. Serious levels of warmth and comfort will be found bubbling beneath the lid of this winter warmer. The stew itself is best made in advance and the dumplings added before you are ready to serve. Use the best quality ingredients you can for this dish to really make it sing. 3.5 hours Serves 4 Method. Preheat the oven to 180°C/350°F ...
From donalskehan.com


EASY BEEF CASSEROLE WITH HERB DUMPLINGS | RECIPE | SIMPLY ...
Add the beef in batches and coat in the seasoned flour. Preheat the oven to 170°C, 150 °C Fan, Gas Mark 3. Heat the oil in a non-stick frying pan and cook the beef in batches for 4-5 minutes until brown on all sides. Transfer to a 1.7L ovenproof casserole dish with a lid. Add the vegetables, stir in the stock, wine and the herbs, cover and ...
From simplybeefandlamb.co.uk


BEEF AND GUINNESS STEW WITH CHEDDAR DUMPLINGS | RAYMOND'S FOOD
The Stew. Add olive oil to a large soup pot, enough to coat the bottom. Brown the beef in the pot at medium high. Do it in 2 batches so things aren't crowded. You want that deep brown crust, about 5 mins per batch. removing to a separate bowl with a slatted spoon. Turn heat to medium, add the onions and celery to the pot, stir to coat in meat ...
From raymonds.recipes


EASY BEEF CASSEROLE WITH HERB DUMPLINGS | RECIPE | SIMPLY ...
A hearty beef casserole using cubes of shin or chuck steak served with herb dumplings. A great weekend dish. prep time 15 mins. cook time 2 hours. serves 6 people. Share it with your friends. Print. Ingredients. 675g cubed stewing or braising beef; 25g plain flour, seasoned with salt and freshly milled black pepper; 2 tablespoons oil; 1 x 500g prepared vegetable stew pack; 450ml hot beef stock ...
From simplybeefandlamb.co.uk


BEEF CASSEROLE WITH HERB DUMPLINGS | RECIPE | SIMPLY BEEF ...
Stir in the flour, cook for 1-2 minutes then spoon into the casserole dish. Add the stock, horseradish sauce and herbs. Bring to the boil. Cover and cook in the oven for 2-2½hours, stirring occasionally. To prepare the dumplings; put the flour and salt into a large bowl and rub the butter into the flour until the mixture resembles breadcrumbs.
From simplybeefandlamb.co.uk


BEEF STEW WITH HERB DUMPLINGS - GOODNESS ME!
2021-09-10 Beef Stew with Herb Dumplings. September 10, 2021 2 min read. Truly a one pot meal! Chuck or blade roasts work the best, but don’t trim off too much of the fat because that’s where the flavour comes from. It is important not to use a pale ale or a beer that is too hoppy. The hop flavour goes bitter when cooked so a red ale or English style ale work best. Ingredients. For the stew: ¼ cup ...
From goodnessme.ca


HEARTY BEEF STEW WITH HERB DUMPLINGS BY DAN & STEPH - YOUTUBE
Tuck into Dan & Steph’s Hearty Beef Stew with Herb Dumplings (RECIPE BELOW) for a winter warmer the family will love. It’s a filling dinner option that's bur...
From youtube.com


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