Beef And Mushroom Stew With Herbed Dumplings Recipes

OLD-FASHIONED BEEF STEW WITH MUSHROOMS

Steps:

• Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon.
• Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil.
• Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours.
• Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes.
• Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

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.

BEEF CASSOULET WITH HERB DUMPLINGS

Steps:

• In 4-quart Dutch oven, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• Stir in water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes. Heat to boiling; reduce heat.
• In medium bowl, stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.

HERBED BEEF STEW AND DUMPLINGS

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).

BEEF STEW WITH HERBED DUMPLINGS

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 AND MUSHROOM STEW WITH HERBED DUMPLINGS

Steps:

• Heat oven to 350 degrees.
• Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, cook the meat until browned on all sides, 5-7 minutes. Transfer to a plate.
• Add the onions to pan and cook for 7 minutes. Add the Marsala or sherry and cook, stirring for 1 minute. Return meat to pan, along with the broth, tomato paste, salt and pepper. Cover and transfer to oven.
• Heat the remaining oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook for 1 minute.
• After the stew has been in the oven for 1 hour, 15 minutes, add the mushrooms. Cover and return to oven for 45 minutes more.
• Meanwhile, prepare the biscuit mix according to the package directions, adding the chopped fresh herbs. Drop the biscuit dough in heaping tablespoons on top of the stew. Return pan to oven and cook, uncovered, for 15 minutes. Let stand for 10 minutes before serving.
• To make in advance: Remove the stew from oven aftere 1 hour, 15 minutes and let cool. Do not cook the mushrooms or add them to the casserole. Cover and refrigerate overnight. To finish cooking, brown the mushrooms and continue as directed.

BEEF STEW WITH HERB DUMPLINGS

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.

WILD MUSHROOM BEEF STEW WITH HERBED ZUCCHINI NOODLES

Steps:

• Bring beef broth to a boil in a small saucepan over medium-high heat. Turn the heat off, and add the dried mushrooms. Set aside and allow mushrooms to absorb the moisture of the beef broth and the beef broth to absorb the flavor of the mushrooms, about 5 minutes.
• Heat a heavy bottom nonstick Dutch oven or stockpot with the canola oil over medium- high heat. Add the beef cubes, being careful not to overcrowd the pot. Sear the cubes on all sides until well browned. (Take your time on this step, because if you skimp or rush here, the stews flavor will suffer). Once browned, remove cubes and set aside. Drain any excess oil.
• Return the Dutch oven to medium-high heat and add the onions, carrot, parsnip, celery, garlic, and thyme. Saute until onions begin to caramelize. Once the onions have taken on a caramel color, add the tomato paste and mix well. Allow tomato paste to caramelize slightly, about 2 minutes or until it slightly darkens in color.
• Remove mushrooms from beef broth, allowing any accumulated sand to settle to the bottom of the saucepan. Chop mushrooms roughly and set aside.
• Pour beef broth through a coffee filter into a measuring cup. This will separate any accumulated sand from our flavorful broth. Set aside.
• Once the tomato paste has caramelized, sprinkle flour over the mixture and mix well, scraping the bottom. Stir for about 1 minute to cook out the flour flavor. Add the wine and scrape the bottom of the pot to loosen any vegetables that may have stuck. Pour in the beef broth and crushed tomatoes. Bring to a simmer for approximately 5 minutes or until stew thickens.
• Add the seared beef cubes and the mushrooms to the pot. Cover and simmer over medium-high heat until meat is tender, about 15 minutes. Stir in the red wine vinegar. Taste and adjust flavor with salt and pepper. Stir in parsley and remove from heat. Serve with Herbed Zucchini Noodles, instructions below.
• Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds.
• Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and adjust flavor with salt and pepper. Sprinkle with Parmesan. Toss again and serve warm.

BEEF STEW WITH DUMPLINGS

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.