Herbed Beef Stew And Dumplings Recipes

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BEEF STEW WITH HERB DUMPLINGS



Beef Stew with Herb Dumplings image

Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.-Anna Broschart, Elkins, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 22

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cup chopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

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.

Nutrition Facts : Calories 312 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 663mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

HERBED BEEF STEW AND DUMPLINGS



Herbed Beef Stew and Dumplings image

Meet the Cook: With our supply of homegrown beef, I'm always searching for new ideas on how to cook it. That's the way I came to invent this dish. Everyone loves it! My husband and I have three children, all of them now grown. -Madeleine DeGruchy, Antigonish, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 6 servings.

Number Of Ingredients 23

1 pound beef stew meat, cut into 1/2-inch cubes
2 tablespoons canola oil
2 medium onions, chopped
2 garlic cloves, minced
3-1/4 cups water, divided
1 teaspoon dried basil
3/4 teaspoon dried thyme
1/2 teaspoon rubbed sage
1/2 teaspoon ground cinnamon
1 to 2 teaspoons salt
1/4 teaspoon pepper
1 pound baby carrots
3 medium parsnips, cut into 1-inch pieces
1/2 teaspoon browning sauce, optional
2 tablespoons cornstarch
DUMPLINGS:
1-1/3 cups all-purpose flour
3 teaspoons baking powder
1 tablespoon minced fresh parsley, optional
1/2 teaspoon salt
1 egg, beaten
1 tablespoon canola oil
1/2 cup water

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).

Nutrition Facts : Calories 416 calories, Fat 13g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 882mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 7g fiber), Protein 21g protein.

HERBED DUMPLINGS



Herbed Dumplings image

Savory dumplings for beef or chicken stew.

Provided by Ronna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons butter
¾ cup milk

Steps:

  • In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  • Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 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 HERBED DUMPLINGS



Beef Stew with Herbed Dumplings image

Categories     Soup/Stew     Beef     Herb     Tomato     Braise     Dinner     Bacon     Carrot     Winter     Rutabaga     Bon Appétit

Yield Serves 6

Number Of Ingredients 21

For stew
4 pounds boneless beef chuck, cut into 1-inch cubes
2 tablespoons peanut oil
4 thick-sliced bacon strips, chopped
3 cups finely chopped onions
3 garlic cloves, finely chopped
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups canned beef broth
1 14 1/2-ounce can crushed tomatoes with added purée
6 medium carrots, peeled, cut diagonally into 1-inch pieces
3 medium rutabagas, peeled, cut into 3/4-inch pieces
For dumplings
2/3 cup whole milk
2 large eggs
3 tablespoons minced chives
2 tablespoons minced fresh Italian parsley
1 1/2 cups unbleached all purpose flour
4 teaspoons baking powder
§ teaspoon salt
3 tablespoons cornstarch

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



Beef and Mushroom Stew With Herbed Dumplings image

Let me tell you a story about this recipe. I made this back in September and my boyfriend and I agreed it was the best beef stew we had ever tasted. Ever. So I cut it out to save it, only to promptly lose it a few days later. Undeterred, I scoured the Real Simple magazine (where I found it) recipe database -- it wasn't there. I called their customer service -- they didn't have access to it either. I searched the web, with no luck. I even posted a recipe request on 'Zaar. Finally, I called customer service again and ordered a back issue of the magazine. I was truly a woman obsessed. So now that the back issue has arrived, I'm posting it online so I never have to worry about losing it again :) This is really an amazing dish, and it was worth all the effort to have this back in my recipe archive.

Provided by enigmused

Categories     Stew

Time 3h

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
1 1/2 lbs chuck steaks, cut into 1 1/2-inch chunks
2 medium sweet onions, roughly chopped
1 cup sweet marsala wine or 1 cup sherry wine
5 cups beef broth
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter
1 1/2 lbs mixed mushrooms, roughly chopped (such as portobello, shiitake, and button mushrooms)
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 (7 1/2 ounce) package biscuit mix
2 tablespoons chopped mixed fresh herbs (such as thyme, chives, and flat-leaf parsley)

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.

Nutrition Facts : Calories 870.9, Fat 55.5, SaturatedFat 18.8, Cholesterol 127, Sodium 1749.8, Carbohydrate 41.8, Fiber 2.2, Sugar 9.5, Protein 38.8

BEEF STEW WITH HERB DUMPLINGS



beef stew with herb dumplings image

rich beef stew with herby dumplings serves 4

Provided by purpletracey68

Time 3h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 150ºC (130ºC fan) mark 2. Heat 1tbsp oil in a flameproof casserole dish and brown the beef in batches. Set aside. Add remaining oil to the pan and gently fry the onions and carrots for 10min until softened. Add swede and cook for 2min. Return beef to pan, sprinkle in flour and cook for 1min. Gradually stir in the Guinness and stock. Add sugar, Worcestershire sauce, bay leaf and thyme; bring to the boil. Cover and cook in the oven for 3hr.
  • To make the dumplings, sift the flour, baking powder, mustard and ½tsp salt into a bowl. Stir in the suet and mixed herbs. Using a flat-bladed knife, stir in around 150ml (¼ pint) cold water to make a soft but not too sticky dough. Divide dough into 12 and roll into balls. Drop on to stew, spaced evenly apart. Cover and cook for 20min until puffed up. Remove lid and return to the oven for 5min to finish cooking dumplings.

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

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From food24.com


BEEF STEW WITH HERB DUMPLINGS - FOOD24
2019-08-29 Preheat the oven to 180C. Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side. Set aside. Return the casserole to the stove and fry the onions and garlic over a low heat for 5 minutes. Add the cake flour and stir for 1 minute. Return the meat to the casserole with the Worcestershire Sauce, beef stock and chakalaka.
From food24.com


VEGAN IRISH STEW WITH SAVORY HERB DUMPLINGS - CONNOISSEURUS VEG
2018-03-14 Stir the flour, nutritional yeast, baking powder, salt, thyme and chives together in a medium mixing bowl. Stir in the milk and oil to form a soft and sticky dough. Be careful not to overmix. After the stew has simmered for 10 minutes, taste test the broth and season it with salt and pepper to taste.
From connoisseurusveg.com


BEEF STEW WITH SAVORY DUMPLINGS - RECIPE | COOKS.COM
Cover meat with water saved from cooking vegetables. Add onion, garlic salt, salt and pepper. Cover and simmer slowly for 1 1/2 hours. Add cubed carrots, potatoes and celery. Cook, covered 25 minutes. Add left over vegetables or canned vegetables such as beans, corn, etc. Prepare dumpling batter. For dumplings, sift dry ingredients.
From cooks.com


HERBED BEEF STEW AND DUMPLINGS - RECIPE | COOKS.COM
2016-01-23 Combine cornstarch and remaining water; gradually stir into stew. Bring to a boil, stirring constantly. Boil for 1 minute. For dumplings, combine flour, baking powder, parsley, if desired and salt. Stir in egg, oil and water. Drop into 6 mounds onto boiling stew. Cover and cook 10 to 12 minutes or until done. Do not lift cover.
From cooks.com


CROCK POT BEEF STEW AND HERB DUMPLINGS - BIGOVEN.COM
Combine the flour and water and stir this slowly into the beef stew. Combine the Bisquick, thyme, sage and rosemary and stir in the milk until the mixture is just moistened. Drop spoonfuls of the dough on to the hot beef stew, then cover and cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean
From bigoven.com


BEEF STEW WITH HERB DUMPLINGS - GOODNESS ME!
2021-09-10 Method: Place a sauté pan over medium-high heat and allow to heat up. Pat dry the beef with a paper towel then toss with ½ tsp salt and a ¼ tsp pepper. Add 2 tbsp of oil to the pan and sear the beef in batches making sure the beef has lots of room so steam can escape. Sear all sides for colour then repeat with the remaining beef.
From goodnessme.ca


HEARTY VEGETABLE STEW WITH HERB DUMPLINGS RECIPE
Place all dumpling ingredients into mixing bowl and mix 20 sec/speed 5 or until dough forms into a ball. For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it …
From foodnewsnews.com


CROCK POT HEARTY BEEF STEW WITH HERBED DUMPLINGS
Instructions. Combine the beef, celery, garlic, potatoes, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine . 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 beef stock, and stir this slowly into the beef stew.
From thegardeningcook.com


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