Moms Hearty Beef Stew With Dumplings 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

MUM'S BEEF STEW WITH DUMPLINGS



Mum's Beef Stew With Dumplings image

A hearty, satisfying stew perfect for those cold winter nights! The great part about this recipe is that the dumplings can be made right in the pot, so it's a one-pot-wonder in two parts. Also, the stew is great on its own if you're short on time or prefer having it with bread instead. As the title states, this is my mother's recipe, and I have never found a variation that even comes close. Don't be intimidated by the ingredient list or the cook time - it's well worth it.

Provided by Marina K

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 27

1 kg stewing beef
flour (for dredging)
2 -3 tablespoons olive oil
pepper
1 large onion, diced
2 -3 garlic cloves, minced
1 teaspoon thyme
1 pinch savory
1/2 teaspoon celery seed
2 -3 cups water
1 -2 bay leaf
1 cup wine or 1 cup beer
2 beef bouillon cubes
1 tablespoon Worcestershire sauce (optional)
3 -4 carrots
2 celery ribs
1/2 rutabaga
1 large potato
2/3 cup frozen peas
salt
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon seasoning salt
1 teaspoon italian seasoning, crushed
1/4 teaspoon cayenne
3 tablespoons shortening
3/4-1 cup skim milk

Steps:

  • Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
  • Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
  • Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
  • Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
  • Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
  • Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
  • Add peas and salt 5 minutes before serving.
  • DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
  • Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
  • Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
  • Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.

Nutrition Facts : Calories 763.9, Fat 43.7, SaturatedFat 15.4, Cholesterol 112.2, Sodium 494.9, Carbohydrate 46.5, Fiber 4.4, Sugar 4.7, Protein 37.8

MOM'S BEEF STEW



Mom's Beef Stew image

This warming, stick-to-your-ribs main dish was one Mom relied on often to feed us 13 kids. Mildly seasoned with lots of satisfying ingredients like barley, potatoes and carrots in a tomato-beef broth, it still hits the spot on cold winter days. -Lucile H. Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 10 servings.

Number Of Ingredients 13

2 pounds meaty beef soup bones (beef shanks or short ribs)
6 cups water
5 medium potatoes, peeled and cubed
5 medium carrots, chopped
1 medium onion, chopped
1/2 cup medium pearl barley
1 can (28 ounces) plum tomatoes, undrained
1 to 1-1/2 teaspoons salt
1/2 teaspoon pepper
2 garlic cloves, minced, optional
1 bay leaf, optional
3 tablespoons cornstarch
1/2 cup cold water

Steps:

  • Place soup bones and water in a Dutch oven or soup kettle. Slowly bring to a boil. Reduce heat; cover and simmer for 2 hours. , Set beef bones aside until cool enough to handle. Remove meat from bones; discard bones and return meat to broth. Add the potatoes, carrots, onion, barley, tomatoes, salt, pepper, garlic and bay leaf if desired. Cover and simmer for 50-60 minutes or until vegetables and barley are tender. , Discard bay leaf. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

MY MUMS BEEF STEW - THE BEST!



My Mums Beef Stew - the Best! image

My Mums beef stew! THE BEST Beef Stew and Dumplings - probably in the world. Takes a while to cook but is certainly worth it! **To make the dumplings you need a packet of 'Atora' Shredded Beef Suet.

Provided by Jan-Luvs2Cook

Categories     Stew

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon pearl barley
4 carrots
2 onions
2 stalks celery
400 g vegetable soup
43 g knorr minestrone soup mix
50 g knorr oxtail soup mix
2 Oxo beef cubes
1300 ml water
550 g braising steak

Steps:

  • Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
  • Get a large saucepan with a lid or a large casserole with a lid.
  • Trim the braising steak if you need to of any fat and cut into bite size pieces.
  • Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
  • Add the water and the braising steak and the pearl barley and split peas to the same pan.
  • Add the can of vegetable soup.
  • Bring to the boil then turn down to a simmer and.
  • Add the oxo cubes and stir.
  • Simmer for 4 hours stirring occasionally.
  • ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
  • Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
  • Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
  • You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
  • Add a little more water if you need to (if it looks too thick).
  • Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
  • You don't need to serve with anything else apart from nice fresh bread.
  • If you want it to stretch further just serve with boiled potatoes.
  • This stew can be kept in a fridge and re-heated the next day if you want to.

Nutrition Facts : Calories 468.6, Fat 28.2, SaturatedFat 10.7, Cholesterol 93.7, Sodium 1117, Carbohydrate 24.5, Fiber 3.8, Sugar 8.9, Protein 28.5

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Top Asked Questions

How to make beef stew with dumplings?
Here are the basic steps to creating a flavorful Beef Stew with Dumplings. Cut beef, dredge in flour mixture and sear pieces until browned. Remove beef from Dutch oven. Add remaining flour to Dutch oven and cook for 1-2 minutes, stirring consistently. Add beef back into pot along with tomato paste, onion (diced), garlic (crushed), herbs and broth.
What to do with dumplings?
The addition of dumplings to this beef stew adds the perfect finishing touch of a fluffy biscuit that is cooked in the rich beef gravy. These dumplings are very easy to make with simple ingredients.
How do you cook dumplings with steak?
The dumplings! 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.
How do you cook dumplings in a crock pot?
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. See how to make a flavorful beef stew with vegetables in a slow-cooker.

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