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
BEEF AND DUMPLINGS
Beef and Dumplings are the ultimate comfort food. The beef is fork-tender & melts in your mouth, and the dumplings are light as a cloud.
Provided by Keri Hix
Categories Main Main Course
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat.
- Add the canola oil and the stew meat. Let the meat cook until nicely browned. The meat should release easily from the bottom of the pot when it is ready to turn.
- Stir the stew meat and add the onion along with the salt and pepper. Continue to cook until all sides of the meat have browned and all of the moisture has evaporated from the bottom of the pot.
- Add the Worcestershire Sauce and the *red wine to deglaze the pan. Use a wooden spoon and scrape up all that good stuff on the bottom of the pan.
- Add the beef broth and the fresh herbs. (Tie the herbs together with butcher string for easy removal later). Bring the broth to a boil, cover, and reduce heat. Simmer the stew meat for anywhere from 1 - 2 hours until the meat is fork-tender.
- Mix the Bisquick with the milk and fresh parsley. Stir only until combined. Drop by tablespoons full into the boiling broth. I usually get about 9 dumplings.
- Cook the dumplings for 10 minutes, then cover and cook another 10 minutes. And that is it, dinner is done!
Nutrition Facts : Calories 641 kcal, Carbohydrate 45 g, Protein 47 g, Fat 27 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 111 mg, Sodium 2058 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g, ServingSize 1 serving
STEAK STRIPS WITH DUMPLINGS
Take in a parade on the Fourth or spend a day by the lake and come home to this slow-cooked specialty all ready to eat! The recipe's from John Smalldridge of Princeton, Idaho.
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours., For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley., Cover and cook on high until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking), about 1 hour.
Nutrition Facts : Calories 506 calories, Fat 17g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 1372mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 49g protein.
BEEF AND DUMPLINGS
I never know what to do with leftover pot roast but I had a friend that was taking chemo and wouldn't eat. We had pot roast the night before and I had some left. I fixed this for him and really enjoyed it. Wonderful comfort food.
Provided by Country Cook in Okl
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and beef broth granuals and bring to a boil. Add dry dumplings and brink to a boil. Cook just enough to tender. Noodles will finish cooking after added to meat. Drain pasta and save broth.
- I use recipe #rz.50337 for my roast.
- Slice leftover roast into strips or chunks.
- Saute meat in wok or large pan with butter using leftover onion slices and spice mixture that were on top of roast.
- Combine mushroom soup,dry onion soup, mushrooms,half & half,pepper and 1 cup of broth from dumplings with meat. Cook on top of stove on medium heat for about 10 minutes.
- Add cooked dumplings and let simmer on low for 10 to 15 minutes.
- You may add sour cream if you prefer but my family doesn't care for sour cream so I don't use it. I usually don't have to add salt because the roast and broth have enough.
BEEF STEW WITH DUMPLINGS
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
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
BEEF AND DUMPLING BAKE
My favorite casserole! Got the recipe from Mom. Not sure where she found it. It seems like a lot of onions, but it's really yummy - unless you hate onions, I guess! I don't like mushrooms so I don't use them. Never tried using the green pepper rings either. The original recipe says to use either a 12 oz can of corn or a 10 oz package of frozen peas. I tried using peas once, but we didn't like it. If you'd like to use peas instead of corn, the recipe says to sprinkle them on top before adding the dumplings. Don't let them bake for 2 hours with the rest of the ingredients... Mom never made the dumplings with parsley or sage. I tried making the dumplings with sage and parsley once and didn't like it. And I hate to admit it, but I have no clue what salad oil is, so I use vegetable or olive oil.
Provided by nranger7
Categories One Dish Meal
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 9 ingredients in a 3 quart casserole.
- Cover and bake in 350 degree oven for 2 hours.
- Take from oven and remove bay leaf.
- If using pepper rings, place them in the center.
- Reset oven to 400 degrees.
- To make dumplings, combine egg, milk, oil, parsley and sage.
- Add dry ingredients, stirring until moistened.
- Drop dumplings by rounded teaspoonfuls.
- Bake and additional 20 to 25 minutes.
Nutrition Facts : Calories 381.4, Fat 12.2, SaturatedFat 3.2, Cholesterol 95.3, Sodium 853.1, Carbohydrate 35.9, Fiber 2.5, Sugar 4.2, Protein 33.1
MEXICAN BEEF AND DUMPLINGS
"My husband and I love this spicy ground beef concoction seasoned with chili powder," shares Sue Gronholz of Beaver Dam, Wisconsin. "The cornmeal dumplings-are a fun variation, and they can be stirred up in no time.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown beef over medium heat until no longer pink; drain. Stir in the next eight ingredients. Cover and simmer for 15 minutes. , For the dumplings, combine the flour, cornmeal, baking powder and salt; stir in milk just until combined. Drop into eight mounds onto boiling mixture. Reduce heat; cover and simmer for 12-15 minutes or until the dumplings test done. (Do not lift the cover while simmering.)
Nutrition Facts : Calories 431 calories, Fat 16g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 1095mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 29g protein.
BEEF CASSEROLE AND DUMPLINGS
This is a very easy casserole dish - my children would eat it every day if they could!
Provided by lovingbeingmum
Time 9h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat 2 tbspoons of oil in a large pan.
- Add potatoes, carrots, onion, leek and celery and heat gently without browning for 5-10 miNs
- Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
- Heat the remaing 2 tb spoons of oil and brown the beef - in batches if necessary.
- Add the flour and mix
- Add the beef stock, tomatoes, red wine and Worcester sauce.
- Season with salt and pepper, bring to the boil, reduce heat and add to pot.
- Add bouquet garni and whole garlic bulb to pot. Stir well.
- Oven - 160c for 2.5 - 3 hours
- Slow cooker - high for 4-5 hours or low for 8-10hrs (depending on your slow cooker!)
- When cooked remove bouquet garni and garlic bulb.
- For the dumpling -
- Turn oven up to oven to 190degrees C or gas 5
- Put your flour into a mixing bowl
- Using a coarse grater, grate very cold butter into the flour
- Add herbs and a pinch of salt and pepper
- Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
- Add a some cold water to help bind it
- Divide the dough into 12 balls. The dumplings will suck up quite a bit of moisture so if your stew looks dry - add a cup of boiling water and give it a good stir.
- brush dumplings with beaten egg to glaze
- Place the dumplings on top of your fully cooked stew.
- Cook in the oven for 30 minutes until golden brown.
BEEF DUMPLINGS
Provided by Craig Claiborne
Categories dinner, main course
Time 1h10m
Yield about 24 dumplings
Number Of Ingredients 9
Steps:
- Put the flour into a mixing bowl. Add the salt and peanut oil, and start blending while gradually adding the water. Blend well to make a stiff but pliable dough. If necessary, add a bit more water. Knead well about 5 minutes. Wrap in plastic wrap and refrigerate 30 minutes or longer.
- Combine the ingredients for the filling and blend well.
- To make dumplings, cut the dough in half. Roll it out on a lightly floured surface into a a very thin circle of the largest diameter possible.
- Using a round cutter such as a small biscuit cutter about 1 1/2 inches in diameter, cut out about 24 circles.
- Rub the outer rim of one circle of dough with a little water. Fill the center of the round of dough with about 1/2 teaspoon or less of the filling. Fold the circle of dough over to enclose the filling. Pinch around the edges to seal in the filling.
- Bring together the pointed outer ends of each half circle of dough and seal together with a drop of water, pressing lightly.
- These dumplings are ready to cook although they may be frozen and may be cooked frozen. Drop them into boiling salted water and cook about 2 minutes. Do not overcook. Drain and set aside to use in sin-sul-lo.
Nutrition Facts : @context http, Calories 16, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 0 grams, TransFat 0 grams
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