Venison Dumpling Stew Recipes

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VENISON DUMPLING STEW



Venison Dumpling Stew image

Dill-seasoned dumplings top this homey stew featuring tender venison, carrots and potatoes. -Elizabeth Smith, Middlebury, Vermont

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 19

1/4 cup all-purpose flour
1 pound venison stew meat, cut into 1-inch cubes
3 tablespoons butter
4 to 5 cups water
2 bay leaves
2 teaspoons beef bouillon granules
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 to 3/4 teaspoon pepper
5 medium potatoes, peeled and cubed
5 medium carrots, peeled and cut into 3/4-inch slices
1 medium onion, chopped
DILLED DUMPLINGS:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon dill weed
1 large egg
1/2 cup whole milk

Steps:

  • In a large resealable plastic bag, combine flour and venison; shake to coat. In a Dutch oven, brown meat in butter. Add water; stir to loosen browned bits from pan. Add the bay leaves, bouillon, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Discard bay leaves. Add potatoes, carrots and onion. Cover and simmer for 25 minutes., For dumplings, in a large bowl, combine the flour, baking powder, salt and dill. Stir in the egg and milk just until moistened. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15 minutes (do not lift cover) or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 606 calories, Fat 14g fat (8g saturated fat), Cholesterol 177mg cholesterol, Sodium 1713mg sodium, Carbohydrate 82g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

BEEF STEW WITH DUMPLINGS



Beef Stew with Dumplings image

I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.

Provided by carolj

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h20m

Yield 5

Number Of Ingredients 18

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
¼ cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
¼ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 ½ cups diced carrots
1 cup sliced celery
½ cup chopped green pepper
1 cup sliced fresh mushrooms
1 ½ cups biscuit baking mix
½ cup milk
3 tablespoons butter, melted

Steps:

  • In a bowl, toss cubed beef with flour to coat.
  • Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  • Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  • In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 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

VENISON STEW WITH DUMPLINGS



Venison Stew With Dumplings image

Venison stew with dumplings is great for a cold winter night. The gamey taste of some deer can be taken care of by soaking the meat in milk for about 20 minutes before cooking.

Provided by PeachPie24

Categories     Stew

Time 1h40m

Yield 1 Pot, 6 serving(s)

Number Of Ingredients 12

2 -3 lbs venison, cubed
1 tablespoon vegetable oil
2 tablespoons butter
handful flour
1 medium onion, chopped
1 1/2 cups diced celery
1 1/2 cups diced carrots
1 teaspoon minced garlic clove
2 tablespoons Season-All salt
1 bay leaf
salt and pepper
1 (7 1/2 ounce) can buttermilk biscuits

Steps:

  • Put your cubed venison in a large bowl, add salt and pepper and enough flour to coat the meat.
  • Melt the butter in a large pot, add the vegetable oil, then the onion and then deeply brown the meat.
  • Throw in your celery and carrots, garlic, Season All and bay leaf, add enough water to cover.
  • Stir well and then cover, simmer for 2 hours, stirring occasionally.
  • When the timer goes off, take the biscuits and tear them into pieces, drop the pieces into the stew.
  • Cook uncovered on medium heat for 10 minutes.
  • Cook covered on medium heat for 10 minutes.

Nutrition Facts : Calories 369.3, Fat 14.9, SaturatedFat 5.5, Cholesterol 137.1, Sodium 479.8, Carbohydrate 20, Fiber 1.4, Sugar 2.5, Protein 37.3

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