Bonnies Beef Gravy And Dumpling Side Dish Recipes

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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 AND DUMPLINGS



Beef and Dumplings image

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

1.5 pounds Stew Meat
2 tablespoons Canola Oil
1 Onion (chopped)
1/2 teaspoon Salt (adjust to taste)
1/2 teaspoon Pepper
2 sprigs Rosemary (fresh)
3 sprigs Thyme (fresh)
1/2 cup Red Wine (optional)
32 ounces Beef Broth
1 tablespoon Worcestershire Sauce
2 cups Bisquick
2/3 cup Milk
1 tablespoon Fresh Parsley (chopped)

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

GROUND BEEF GRAVY



Ground Beef Gravy image

Make and share this Ground Beef Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 47m

Yield 3 cups

Number Of Ingredients 10

1 lb ground beef
1 (14 1/2 ounce) can beef broth, divided
1 small onion, chopped
2 tablespoons dried parsley flakes
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
2 tablespoons cornstarch
hot mashed potatoes or cooked pasta

Steps:

  • In a large skillet, cook beef until browned; drain.
  • Add 1 1/2 c.beef broth then add onion, parsley, basil, garlic powder, seasoned salt, and pepper.
  • Simmer, uncovered, for 5-10 minutes or until onion is tender.
  • In a small bowl, combine the cornstarch and remaining broth until smooth.
  • Stir into beef mixture.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve over mashed potatoes or pasta.

Nutrition Facts : Calories 373.4, Fat 23.1, SaturatedFat 9.1, Cholesterol 102.8, Sodium 617, Carbohydrate 9, Fiber 1.2, Sugar 1.1, Protein 30.6

BEEF STEW WITH ONION GRAVY AND BISCUIT DUMPLINGS



Beef Stew With Onion Gravy and Biscuit Dumplings image

I LOVE onion gravy in beef stew, absolutely delicious! The lima beans add more protein and the biscuits are great for soaking up that wonderful gravy. And this recipe has the added bonus of making your house smell delicious!

Provided by MA HIKER

Categories     < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/2 lbs beef tips
1/4 cup all-purpose flour
salt & pepper
1 tablespoon olive oil
1 vidalia onion, very large (cut lengthwise and sliced very thinly)
1/2 cup beef broth
1/2 cup white wine (I use dry Vermouth for my white cooking wine)
1 tablespoon dried basil
1 (16 ounce) bag frozen lima beans (I prefer baby lima beans)
1/2 cup half-and-half
1 tablespoon cornstarch
1 (10 ounce) can refrigerated biscuits, 10 count

Steps:

  • Toss the beef tips with the flour, salt and pepper in a large Ziploc bag to coat well. Heat the olive oil in a large pot. Brown the beef in the pan. Once browned, reserve beef on a plate and cook the onions until soft. Return the beef to the pan, add the broth, white wine and basil to the pot. Turn down to a simmer, cover, and let cook for 2 hours (can cook for longer if necessary, just keep on low heat). Toward end of cooking time preheat oven to 350 degrees. Stir the lima beans into the stew. In a measuring cup mix the half-and-half with the cornstarch until the cornstarch is dissolved. Stir it into the stew. Turn heat up to medium-high and heat to almost boiling stirring regularly. Transfer stew to large 9 by 13 glass pan (I actually use a little larger corning ware pan) Open biscuits can and place individual biscuits on top of the stew. Cook in 350 degree oven for 15-20 minutes until biscuits are golden brown.

Nutrition Facts : Calories 347.8, Fat 12.1, SaturatedFat 3.7, Cholesterol 7.9, Sodium 653.3, Carbohydrate 46.5, Fiber 5.8, Sugar 5.9, Protein 10.2

BONNIE'S NEW YEAR'S BEEF DIP



Bonnie's New Year's Beef Dip image

Slow cooked beef for sandwiches. Serve au jus with caramelized onions and horseradish sauce on crusty buns.

Provided by BONBUDGE

Categories     100+ Everyday Cooking Recipes

Time 8h10m

Yield 8

Number Of Ingredients 9

1 (4 pound) beef chuck roast
2 (10.5 ounce) cans water
1 (14 ounce) can beef broth
1 (10.5 ounce) can French onion soup (such as Campbell's ®)
⅔ cup reduced-sodium soy sauce
⅓ cup Worcestershire sauce
3 bay leaves, or more to taste
2 cloves garlic, minced
1 tablespoon dried rosemary

Steps:

  • Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker.
  • Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 7.8 g, Cholesterol 104.8 mg, Fat 24.8 g, Fiber 0.7 g, Protein 29.6 g, SaturatedFat 9.8 g, Sodium 1369.1 mg, Sugar 3 g

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