Beef Stew With Red Wine And Dumplings Recipes

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BEEF AND RED WINE STEW WITH DUMPLINGS



Beef and Red Wine Stew with Dumplings image

How to make a perfect British winter warmer of Beef and Red Wine Stew with Dumplings. Diced beef aka stewing, chuck, braising or casserole steak with onions, carrots, swede, mushrooms, thyme, red wine and stock. Slow-cooked in a cast iron pan or casserole dish in the oven for 2 hours. Finally, the beef stew is topped with English dumplings, which can be made with suet or without suet.

Provided by Luke and Kay - Flawless Food

Categories     Dinner     Main Course

Time 2h55m

Number Of Ingredients 18

2 tbsp Plain flour
600 grams ( 1.2 lb ) Stewing steak (aka diced beef, brasing steak or chuck steak )
salt and pepper
3 tbsp Olive Oil (2 tbsp for the beef and 1 tbsp for the vegetables)
2 Onions (diced)
2 large Carrots (chopped)
300 grams ( 10 oz ) Swede (chopped into cubes)
500 ml ( 2 cups ) Beef Stock
250 ml ( 1 cup ) Red Wine
200 grams ( 7 oz ) Chestnut mushrooms (chopped)
1 tsp Worcestershire sauce
2 Bay leaf
3 sprigs Thyme (sprigs (fresh) sub with 1tsp dried thyme)
200 grams ( 1 1/2 cups ) self-raising flour
100 grams ( 7 tbsp ) Suet (can be substituted with butter, margarine, fat or vegetable shortening)
6 sprigs thyme (only leaves needed, not stalks. sub with 1 tsp dried thyme)
10 tbsp water
salt and pepper (to taste)

Steps:

  • Preheat the oven 150° / 300°F fan oven.Sprinkle diced beef with plain flour and season with salt and pepper.
  • Heat the 2 tbsp of olive oil, in a cast-iron dish/casserole dish on high heat. Add the stewing steak and sear until just browned on all sides.
  • Don't worry about bits that have stuck to the bottom of the dish we will soak these up later.Remove the cooked steak and place to one side in a bowl.
  • Add 1 more tbsp of oil with the onions, carrots and swede to the pan and cook for 8 mins.
  • Next, add the mushrooms for 2 mins.
  • Push the vegetables to the sides and pour the red wine into the centre of the pan.The wine will loosen the stuck bits off the bottom gathering all the flavours and flour ready for thickening your casserole. This is known as deglazing.
  • Add beef stock and bring to the boil
  • Add Worcestershire sauce and return the beef back to the pan
  • Finally, add the thyme sprigs and bay leaves.
  • Put the lid on and transfer to the 150°C / 300°F oven for 2 hrs.
  • Place all the plain flour, beef suet, thyme leaves, salt and pepper in a large mixing bowl.
  • Add cold water and mix together with your hands until the mixture forms a sticky dough
  • Roll into 8, slightly larger than golf ball sized balls
  • Take the casserole dish out after 2 hours, remove the bay leaves and thyme sprigs.Place the dumplings on top of the stew and push down half way into the liquid.Replace the lid on the dish and put back in the oven for 20 mins.
  • If you want a crispy top take lid off and cook for a final 10 minutes. If you prefer soft dumplings keep lid on for another 10 minutes.
  • Sprinkle with some more fresh thyme and you are ready to serve!

Nutrition Facts : Calories 766 kcal, Carbohydrate 43 g, Protein 37 g, Fat 45 g, SaturatedFat 18 g, Cholesterol 111 mg, Sodium 274 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

RED WINE BEEF STEW



Red Wine Beef Stew image

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

Provided by Sara Quessenberry

Categories     Wine     Beef     Braise     Dinner     Meat     Red Wine     Fall     Winter     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

Steps:

  • Preheat the oven to 325°F.
  • Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
  • Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
  • Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
  • Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

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

CROCK POT- BEEF STEW WITH RED WINE AND HERB DUMPLINGS



Crock Pot- Beef Stew With Red Wine and Herb Dumplings image

Make and share this Crock Pot- Beef Stew With Red Wine and Herb Dumplings recipe from Food.com.

Provided by slcampbell75

Categories     Stew

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs lean stewing beef, in 1 inch pieces
4 carrots, in 1/2 inch slices
2 onions, sliced
1/4 cup water
1/4 cup all-purpose flour
1/4 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dry mustard
1/2 teaspoon salt
3/4 cup beef broth or 3/4 cup dry red wine
8 sliced mushrooms
14 1/2 ounces diced tomatoes with juice
2 cups white flour
4 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter or 4 tablespoons margarine
1 cup 2% low-fat milk
1/4 teaspoon dried sage, crumbled
1/4 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme
1/4 teaspoon dried chives

Steps:

  • Preparation:.
  • Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
  • If you are using wine, use all the salt.
  • If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
  • Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
  • The vegetables and beef will become tender.
  • Combine the flour and water and stir this slowly into the beef stew.
  • For Herb Dumplings.
  • Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.
  • Cut in butter that's been kept at room temperature or use soft margarine.
  • Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
  • Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
  • Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.

ULTIMATE BEEF STEW



Ultimate Beef Stew image

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

  • Preheat the oven to 300˚ F.
  • Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
  • Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
  • Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
  • Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
  • Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

HEARTY BEEF STEW WITH RED WINE



Hearty Beef Stew with Red Wine image

This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!

Provided by Dancer

Categories     Stew

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 garlic cloves, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushroom
1/2 cup water or 1/2 cup beef broth

Steps:

  • Combine flour and pepper; coat beef cubes.
  • Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
  • Sauté onion, celery and garlic until tender.
  • Return beef to pan.
  • Add beef, broth, wine and spices.
  • Bring to a boil, stirring occasionally.
  • Reduce to simmer, cover and continue cooking for 1-3/4 hours.
  • Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
  • Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
  • Simmer until thick.

BEEF AND WINE SOUP WITH DUMPLINGS



Beef and Wine Soup with Dumplings image

Serve with toasted dark rye bread.

Provided by Elizabeth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
1 cup chopped onion
1 clove garlic, chopped
3 carrots, chopped
1 ½ cups chopped celery
2 (10.5 ounce) cans condensed beef broth
2 cups red wine
2 cups tomato juice
2 cups diced cooked beef
salt to taste
ground black pepper to taste
2 tablespoons margarine, softened
2 eggs
6 tablespoons all-purpose flour
¼ teaspoon salt

Steps:

  • In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
  • In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 19.4 g, Cholesterol 132.4 mg, Fat 23.4 g, Fiber 2.4 g, Protein 23.5 g, SaturatedFat 9.1 g, Sodium 1011.3 mg, Sugar 6.9 g

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From thecookierookie.com


THE DUTCH OVEN BEEF STEW WITH RED WINE YOU’LL CRAVE
2021-01-15 Stir in the tomato paste until the beef, mushrooms and vegetables are evenly coated. Add the red wine, beef broth, thyme and bay leaf. Cover the pot tightly with the lid and turn up the heat to medium high. When the broth and wine mixture starts to boil, reduce the heat to a low simmer and cook for 1 hour.
From garlicandzest.com


BEEF AND RED WINE STEW WITH DUMPLINGS [VIDEO] | RECIPE [VIDEO]
This slow-cooked African Beef Stew is just the perfect hearty, cozy dinner to make when you are craving comfort food. Healthy ingredients such as garlic, ginger, tomatoes, cabbage, carrots and the two basics stew beef and potatoes make this African beef stew the most satisfying meal. the spices, For the flavour, African spices such as curry powder, paprika, cinnamon and black …
From pinterest.co.uk


EASY BEEF STEW WITH RED WINE RECIPE - COOK WITH CAMPBELLS …
Directions. Combine olive oil, spices, soy sauce and Worcestershire in a resealable bag, add beef cubes, massage to coat meat and refrigerate 30 minutes, or up to overnight. Remove beef from marinade, reserve marinade, set beef aside. Heat a 4 qt (3.8L) Dutch oven pot on medium, add 1 tbsp oil and shallots, sauté 1 minute, then add garlic ...
From cookwithcampbells.ca


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