Slow Cooked Beef Stew And Dumplings Dutch Oven Recipes

SLOW COOKER BEEF STEW WITH DUMPLINGS

Steps:

• Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.
• Cover and cook on high for 5hr or until the beef is tender.
• After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.
• Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.

SLOW-COOKED BEEF STEW AND DUMPLINGS (DUTCH OVEN)

Steps:

• Preheat oven to 160C/ 320F/ GM 2 1/2
• Chop the beef into 1-1.5 inch cubes if necessary, and season
• Heat a large casserole pan and add 1/2 the oil then fry 1/2 of the beef, turning frequently until the meat is browned all over. Remove from the pan and fry the remaining meat in the same way. Set all meat aside
• Finely dice the large onion and celery sticks and add to the pan along with the remaining oil. Fry for 2-3 minutes. Crush the garlic clove and chop the bacon then add to the pan and continue to cook until the vegetables are soft
• Split the allspice berries open using a pestle and mortar or the end of a rolling pin. Sprinkle into the pan with the bay leaves and black pepper
• Stir in the flour and cook for 1 minutes, then deglaze the pan with the red wine. Allow the liquid to evaporate
• Peel the baby onions and wipe the chestnut mushrooms. If the mushrooms are large chop in half. Place in the pan and then return the browned meat to the pan. Dice the pickled walnuts and scatter into the pan with a few sprigs of fresh thyme
• Pour the stock over everything, give a good stir, cover and cook for 2½ hours, stirring midway through
• Just before the cooking time is up, peel and chop the carrots and Jerusalem artichoke into thick pieces. Add to the pan with the potatoes and cook for a further 45 minutes
• Make the dumplings when there is 10 minutes cooking time left: Put the flour, baking powder, salt and suet into a small mixing bowl. Strip approx 1 tbsp thyme leaves from their stems and crumble the cheese. Add both to the bowl and stir then add just enough milk to form a soft but not sticky dough. Using floured handles roll into 8 equal-sized balls
• Top the stew with the dumplings, cover and cook for a further 20-30 minutes - removing the lid for the last 10 minutes for a crisper finish to the dumplings if preferred
• Check and adjust seasoning as necessary, then serve straight away with a sprig of thyme to garnish

OVEN-BAKED BEEF STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Pour flour into a shallow bowl and turn beef in flour, shaking meat to remove excess flour. Heat oil in an ovenproof casserole dish over high heat. Brown beef cubes in hot oil in batches on all sides, about 5 minutes per batch. Transfer beef to a plate.
• Add onion, celery, and carrots to the casserole dish, reduce heat to medium, and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Pour in broth. Return beef to the casserole dish and stir in bay leaves. Cover casserole.
• Bake in the preheated oven until beef is tender, 1 1/2 to 2 hours. Remove bay leaves before serving and season with salt and pepper.

DUTCH OVEN BEEF STEW

Steps:

• Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
• Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
• Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

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.

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.

DUTCH BEEF STEW WITH BEER AND DUMPLINGS

Steps:

• Preheat oven to 325.
• Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside.
• Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley.
• Pour stock over stew, and then add beer.
• Cover, and bake for 2 hours at 325.
• While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy.
• Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew.
• Cover and simmer 15 minutes.