Beef Bean Stew With Dumplings Recipes

BEEF STEW WITH DUMPLINGS

Steps:

• Mix flour, salt and pepper together in a bowl. Dredge beef cubes in flour and remove, shaking off excess flour.
• Over medium high heat, melt one tablespoon of butter and one tablespoon of oil in 6-quart heavy bottomed stock pot or Dutch oven until slightly brown and frothy. Place half of the beef in the hot fat making sure that meat pieces do not touch each other. Sear two minutes per side. Remove from pan and heat another tablespoon of butter and oil then cook the second half of the meat. Remove meat from pan when done and set aside. Total time to sear all the meat is 15 minutes.
• Turn heat to medium and add the remaining butter and olive oil to the pan. Add in chopped onions and cook three minutes. Add chopped garlic and cook for one more minute. Add tomato paste and cook for an additional minute.
• Add in red wine to deglaze pan, scraping up any brown bits from bottom.
• Add browned beef cubes, stock, water, bay leaf, thyme, paprika, Worcestershire sauce and sugar. Bring to a boil then turn heat down to a simmer and cover pot with lid slightly ajar. Simmer for 2 ½ hours or until beef is tender, adjusting water as needed. If all of the liquid does not fit, set some aside and add later as the liquid in the pan evaporates. Either way, check at the two hour mark and if needed, add more liquid. We used exactly four quarts of liquid (Three quarts beef stock and one quart of water).
• After 2 1/2 hours, add in carrots, potatoes, green beans, pearl onions and parsley and simmer for 15 minutes or until vegetables are tender.
• While vegetables are cooking, prepare dumpling batter as follows: Sift flour, baking powder and sugar together. Add salt and thyme into the bowl and then cut in butter with a fork until pieces are rice size. Add milk and stir with spoon until mixed.
• Add green peas to stew, adjust seasoning and turn heat to low. Remove and discard bay leaves.
• Drop heaping tablespoons of dumpling batter into stew until all batter is used. (Do NOT just pour the dumpling batter in all at once.) Cover and cook 15 minutes without lifting the lid. Check and if they are not puffed up enough, cook for another minute or two covered. Ours took exactly 15 minutes .
• Serve bowls of stew with dumplings on top.

BEEF STEW WITH CHEDDAR DUMPLINGS

Steps:

• In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

BEEF & BEAN STEW WITH DUMPLINGS

Steps:

• In a large frying pan (or using the Saute function on an Instant Pot [IP] electric pressure cooker), heat 1 tbsp of the olive oil.
• When the oil is hot, add the smoked bacon pieces and cook until well browned (approx 10 min).
• Remove the bacon from the pan or IP, leaving the fat behind.If cooking the stew in the oven transfer the bacon to a casserole dish and preheat the oven to 140C/120C fan/Gas ½If using an IP transfer the bacon to a plate.
• Add the butter to the frying pan or IP and heat it.
• In a large container, season the flour sparingly with salt & plenty of black pepper. Tip in the diced beef and stir/shake until the meat is lightly coated in flour.
• In batches, brown the meat all over in the oil and butter. Transfer the browned beef to the casserole dish or plate to join the bacon. Add more olive oil as you go if needed.
• When all the meat has been browned and set aside, add the onion, carrot, celery and garlic to the fat. Season with a pinch of salt and some black pepper. Saute, stirring regularly, until softening and starting to brown (10-15 min).
• If cooking the stew in the ovenTransfer the softened vegetables to the casserole dish with the bacon and browned meat. De-glaze the frying pan with 200ml of the beef stock, scraping up any browned bits from the bottom of the pan. Tip it all into the casserole dish, along with the rest of the beef stock, the drained cannellini beans and the rosemary. Stir well.Bring the stew to a boil on top of the stove then put in the preheated oven with a tight fitting lid on. Cook until the beef is very tender (2-3 hours). Taste and add more seasoning if needed.If using an IPPour all of the beef stock into the IP, over the vegetables. Stir well, scraping up any browned bits from the bottom of the pot. Stir in the drained cannellini beans, the rosemary, the browned bacon and the beef.Press the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 40 minutes.Leave until the time has elapsed and the indicator has counted down to zero. Switch off and leave until the pressure has naturally released. Switch the lever to 'venting' then carefully remove the lid. If the beef is not completely soft, cook for a further 5 minutes then check again. Taste and add more seasoning if needed.NOTE stew can be cooled then refrigerated or frozen at this stage.

BEEF STEW WITH DILLY DUMPLINGS

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).

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.

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.

OLD-FASHIONED SHIN OF BEEF STEW WITH BUTTER BEANS AND CRUSTED ONION DUMPLINGS

Steps:

• Start off by placing the flour into a large bowl and seasoning it with 1½ teaspoons of salt and freshly milled black pepper. Now dip each chunk of meat into it to get a good coating, then transfer them to a plate. Next, prepare the vegetables. Use a potatoe peeler to pare the worst of the stringly bits from the celery, then cut it in to 5cm chunks. Peel the carrots and swede and cut them into similar size chunks. Lastly peel the onions but leave them whole. Now toss them all in the remaining flour and transfer them, along with the meat and the beans, to the casserole, layering the ingredients alternately and sprinkle in any flour still in the bowl. Add the thyme and bay leaves, seaosn with salt and freshly milled black pepper, then pour in the cider, plus the Worcestershire sauce. Put the casserole on the hob and bring it up to a gentle simmer, before covering with the lid, placing a sheet of kitchen foil under it to ensure a tight seal. After that, place it on the middle shelf of the oven to cook for 4½ hours. After this time, remove the casserole from the oven, set it aside, turn the oven temperature up to gas mark 6, 400°F (200°C) and make the dumplings. Fry the onion in the oil until brown and caramelised, then allow to cool. After that, sift the flour, mustard powder and a little salt together, then add the suet, chives and onion, and season with freshly milled black pepper and a bit more salt. Now sprinkle the water over all the ingredients and then, using first a knife and finally your hands, bring it together to form a soft dough, adding a little more water if you need to. Next, transfer the dough to a flat, lightly floured surface, divide it into 12 portions and roll each one into a little round, using the palms of your hands. Add them to the casserole so that a part of each one can be seen just above the surface of the stew. Return the casserole to the top shelf of the oven and cook, without a lid, for a futher 25-30 minutes, until the dumplings are golden brown and crusty.

LIGHTER BEEF STEW & DUMPLINGS

Steps:

• Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
• Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
• When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
• Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.