Beef And Veggie Stew With Dumplings Recipes

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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

WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS



Wintry Beef Vegetable Stew With Fluffy Herb Dumplings image

Here's our family favorite recipe for a great hearty and satisfying beef stew, that I make each year throughout the cold weather season. Plentiful with tender chunks of beef and a nice variety of vegetables, and the fluffiest most delicious herb dumplings, ever! Perfect for a cold autumn or winter's day. Serve this stew piping hot with a buttered baguette and a good cider, ale, or wine. Enjoy! Note: As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

Provided by BecR2400

Categories     Stew

Time 2h55m

Yield 10-12 serving(s)

Number Of Ingredients 25

2 -3 lbs boneless beef chuck, beef tip roast or 2 -3 lbs beef round steak, trimmed of fat and cut into 1 1/2-inch cubes
1 tablespoon shortening (I use Crisco butter flavor shortening)
5 cups hot water
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 large potatoes, scrubbed, unpeeled, and cut into 1 1/2 inch pieces
1 medium turnip, cut into 1/2 inch pieces
1 medium rutabaga, cut into 1/2 inch pieces
6 medium carrots, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1/2 inch pieces
1 -2 handfuls snipped and trimmed fresh green beans (optional)
3 stalks celery & leaves, cut into 1/4 inch pieces
1 medium onion, chopped
1 teaspoon browning sauce (Kitchen Bouquet)
1 large beef bouillon cube (or 2 small)
2 bay leaves
1 cup cold water
4 tablespoons flour
6 tablespoons shortening (use Crisco butter flavor shortening)
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup minced fresh parsley
1/4 cup snipped fresh herb (you may use chives, thyme, sage or whatever else you prefer,-or- 1 teaspoon dry herbs)
1 1/2 cups milk

Steps:

  • Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
  • Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
  • Heat to boiling; reduce heat.
  • Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
  • Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
  • Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
  • Prepare dough (see below) for Dumplings; set aside.
  • Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute; reduce heat.
  • Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
  • DUMPLINGS:.
  • In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
  • Stir in milk.
  • Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
  • Cook uncovered 15 minutes.
  • Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
  • Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

Nutrition Facts : Calories 526.4, Fat 21.6, SaturatedFat 7.4, Cholesterol 71.5, Sodium 698.4, Carbohydrate 55.8, Fiber 5.6, Sugar 6.1, Protein 27.1

BEEF STEW WITH DUMPLINGS



Beef Stew With Dumplings image

Beef stew with dumplings is a simple and delicious crock pot recipe, made with baby carrots, onion, garlic, and marjoram.

Provided by Linda Larsen

Categories     Dinner     Entree     Soup

Time 9h25m

Yield 8

Number Of Ingredients 16

2 pounds beef bottom round steak
1 bag baby carrots
2 stalks celery, chopped
2 onions, chopped
2 garlic cloves, minced
1 (14-ounce) can diced tomatoes, undrained
2 cups beef broth
1-1/2 teaspoons dried thyme leaves
1 teaspoon dried marjoram leaves
Salt and pepper to taste
1/3 cup water
3 tablespoons flour
1-1/2 cups Bisquick Mix
1/2 teaspoon dried thyme leaves
1/2 cup milk
2 tablespoons butter, melted

Steps:

  • Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.
  • Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.
  • In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.
  • Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.

Nutrition Facts : Calories 431 kcal, Carbohydrate 28 g, Cholesterol 97 mg, Fiber 3 g, Protein 37 g, SaturatedFat 7 g, Sodium 682 mg, Sugar 5 g, Fat 19 g, ServingSize 8 servings, UnsaturatedFat 0 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

BEEF STEW WITH DILLY DUMPLINGS



Beef Stew with Dilly Dumplings image

For a comforting meal, try this savory stew from field editor Bernadine Dirmeyer of Upper Sandusky, Ohio. The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, you'll want to serve it to guests.

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 23

1/3 cup all-purpose flour
1-1/8 teaspoons salt, divided
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
2 cups sliced fresh carrots
2 cups cubed peeled potatoes
2 medium onions, chopped
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
DUMPLINGS:
1-1/2 cups all-purpose flour
1 tablespoon minced fresh parsley
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dill weed
1 egg, lightly beaten
2/3 cup fat-free milk
1 tablespoon canola oil

Steps:

  • In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 407 calories, Fat 14g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)



Vegetable Stew With Dumplings (Vegetarian) image

This is a very different vegetable stew just packed with flavor - and is one of my family's most requested and one of my very favorites. It is based on a recipe from one of my favorite cookbooks, "Tis the Season - A Very Vegetarian Christmas", by Nanette Blanchard. Although this comes from a Christmas cookbook, I like to serve this all year long, although it is especially comforting in the fall and winter months when it's cold. The original recipe calls for a puff pastry crust, which could make quite an elegant meal fit for company. However, I like to serve it with dumplings, so it's more everyday for my family. I'm sure it would be equally delicious without the dumplings - although my family would be upset if I didn't include them (the dumplings are usually fought over in my house). I've included just a basic dumpling recipe, but if you have one of your own, by all means please use it! You could also use some refrigerated biscuit dough if you have it on hand. This is something we might eat on a Sunday evening at our house, although the stew actually comes together quite quickly. I hope you enjoy it as much as my family does.

Provided by Pinot Grigio

Categories     Stew

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 17

1 large onion, chopped
4 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons flour
2 tablespoons vinegar (apple cider or sherry)
1 tablespoon light brown sugar
2 tablespoons Dijon mustard
3 cups vegetable broth (homemade is preferred)
1/2 teaspoon ground cinnamon
2 large carrots, chopped
4 medium red potatoes, chopped (unpeeled)
1 cup frozen sweet peas
1 cup frozen sweet corn
salt and pepper (to taste)
2/3 cup Bisquick (I use Heart Smart)
3 tablespoons skim milk
rosemary (optional) or fresh herb, of choice (optional)

Steps:

  • In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
  • Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
  • Add flour and stir unil mixed.
  • Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
  • Stir until combined.
  • Slowly stir in broth.
  • Add cinnamon, chopped carrots, and chopped potatoes.
  • Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
  • Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
  • Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
  • If making the Dumplings -
  • Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
  • Drop by rounded teaspoons into hot stew.
  • Cover and cook until done (approx. 10 mins).
  • You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.

BEEF STEW WITH POTATO DUMPLINGS



Beef Stew with Potato Dumplings image

Meet the Cook: You could call me a "recipe tinkerer". It's fun to take a recipe, substitute ingredients, add seasonings to spice it up and make the final result my own! -Shawn Asiala, Boca Raton, Florida

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 24

1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds beef stew meat
2 medium onions, chopped
2 tablespoons canola oil
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
3/4 cup water
1 tablespoon red wine vinegar
6 medium carrots, cut into 2-inch chunks
2 bay leaves
1 teaspoon dried thyme
1/4 teaspoon garlic powder
DUMPLINGS:
1 egg
3/4 cup seasoned dry bread crumbs
1 tablespoon all-purpose flour
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2-1/2 cups finely shredded uncooked potatoes
Additional all-purpose flour

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add meat, a few pieces at a time; toss to coat. , In a Dutch oven, cook beef and onions in oil until the meat is browned on all sides and onions are tender. Stir in the broth, water, vinegar, carrots and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender. Discard bay leaves. , In a large bowl, beat egg; add the crumbs, flour, parsley, onion and seasonings. Stir in potatoes. Shape into 1-1/2-in. balls. Dust with flour. Bring stew to a boil; drop dumplings onto stew. Cover and simmer for 30 minutes (do not lift cover). Serve immediately.

Nutrition Facts : Calories 487 calories, Fat 18g fat (5g saturated fat), Cholesterol 130mg cholesterol, Sodium 1486mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 38g protein.

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