Boiled Beef Carrots With Parsley Dumplings Recipes

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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.

ENGLISH BOILED BEEF AND CARROTS



English Boiled Beef and Carrots image

This is a recipe for a slow-simmered beef brisket. I believe brisket may come salted in England and therefore would need to be soaked in water several hours or overnight. In the US, brisket is sold fresh and needs no soaking. But you will need to add salt! Serve with peas and mashed potatoes or dumplings.

Provided by threeovens

Categories     Stew

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs beef brisket
3 sprigs fresh parsley
3 sprigs fresh thyme
3 bay leaves
6 black peppercorns, lightly crushed
2 small onions, quartered
8 cloves
2 small turnips, quartered
2 celery ribs, chopped
1 leek, chopped
18 baby carrots
salt (if needed)

Steps:

  • Tie meat with kitchen string to form a "neat joint." (optional).
  • Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
  • Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove.
  • Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
  • Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
  • Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
  • Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.

Nutrition Facts : Calories 558.6, Fat 45.3, SaturatedFat 18.2, Cholesterol 124.2, Sodium 147.6, Carbohydrate 6.5, Fiber 1.3, Sugar 3, Protein 29.5

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