Mums Beef Stew With Dumplings Recipes

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MUM'S BEEF STEW WITH DUMPLINGS



Mum's Beef Stew With Dumplings image

A hearty, satisfying stew perfect for those cold winter nights! The great part about this recipe is that the dumplings can be made right in the pot, so it's a one-pot-wonder in two parts. Also, the stew is great on its own if you're short on time or prefer having it with bread instead. As the title states, this is my mother's recipe, and I have never found a variation that even comes close. Don't be intimidated by the ingredient list or the cook time - it's well worth it.

Provided by Marina K

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 27

1 kg stewing beef
flour (for dredging)
2 -3 tablespoons olive oil
pepper
1 large onion, diced
2 -3 garlic cloves, minced
1 teaspoon thyme
1 pinch savory
1/2 teaspoon celery seed
2 -3 cups water
1 -2 bay leaf
1 cup wine or 1 cup beer
2 beef bouillon cubes
1 tablespoon Worcestershire sauce (optional)
3 -4 carrots
2 celery ribs
1/2 rutabaga
1 large potato
2/3 cup frozen peas
salt
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon seasoning salt
1 teaspoon italian seasoning, crushed
1/4 teaspoon cayenne
3 tablespoons shortening
3/4-1 cup skim milk

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.

Nutrition Facts : Calories 763.9, Fat 43.7, SaturatedFat 15.4, Cholesterol 112.2, Sodium 494.9, Carbohydrate 46.5, Fiber 4.4, Sugar 4.7, Protein 37.8

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

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