Best 6 English Beef Stew And Dumplings Recipes

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 AND DUMPLINGS

Steps:

• For the beef stew, heat the oil in a large, lidded casserole over a medium heat. Fry the chuck steak for 3-4 minutes, until browned on all sides. Remove from the pan and set aside.
• Add the onions, carrot, celery and swede and fry for 6-8 minutes, or until golden-brown, adding a little more olive oil if need be. Season with salt and pepper.
• Add the plain flour and stir well. Cook for 1-2 minutes, or until it turns a nut-brown colour. Pour in the stock and stir well until the sauce thickens.
• Return the beef to the casserole, add the red wine and bay leaves and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then leave to simmer gently for 1 hour with the lid slightly ajar.
• Meanwhile, for the suet dumplings, combine the flour, suet, baking powder and salt in a bowl until well combined. Add the water gradually, stirring the mixture with your fingers, until it comes together as a slightly sloppy dough. Shape the dough into balls roughly the size of a plum.
• For the herby oat dumplings, combine the oatmeal, flour, baking powder, salt and herbs in a mixing bowl until well combined. Grate the chilled butter into the bowl and mix again. Bring the dough together with your fingers, gradually adding enough water, as before, to make a wet dough. Shape the dough into plum-sized balls.
• When the stew has been simmering for an hour, season it again with salt and pepper, if necessary. Put the dumplings on top of the stew, cover the casserole with the lid, and cook for a further 15-20 minutes, or until the dumplings have proudly puffed up. Serve.

TRADITIONAL BRITISH BEEF STEW AND SUET DUMPLINGS

Steps:

• Gather the ingredients.
• In a large bowl mix together the flour and the chunks of cooking steak. Make sure all the beef is covered in flour.
• In a large frying pan heat half the oil to hot but not smoking. Add half the floured steak pieces and brown all over. Remove the steak and place it into a Dutch oven or casserole dish. Add the remaining oil to the frying pan, heat again, then add the remaining steak and brown all over. Again, add the steak to the dish.
• Turn the heat up high and add the brandy to the frying pan, stir well, scraping up all the meat juices on the bottom of the pan. Continue to cook this mixture, taking care not to burn it, until it becomes a sticky glaze.
• Add the onion, leeks, and carrots to the frying pan, stir them well to coat all the vegetables with the glaze, then tip them all into the dish.
• Place the frying pan back onto the heat; stir in a third of the stock (1/2 pint) and bring to a boil, scraping all the bits from the bottom of the pan. Once all the bits are released, pour the stock into the casserole.
• Add the remaining stock, cover with a tight-fitting lid, then simmer gently on the stovetop or in a medium oven (350 F/175 C) for 2 hours. Check from time to time to make sure the stock isn't reducing too much. If it is, add a little boiling water. The meat and vegetables should always be covered by liquid. You can also make this recipe in a slow cooker if you have one.
• Move on to the next steps for the dumplings.
• In a roomy bowl, mix the flour with the suet and a pinch of salt. Add 3 tablespoons cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.
• Divide the dough into 8 to 9 pieces and shape into round balls with lightly floured hands. Leave to one side while you roll the remaining dumplings.
• After the beef stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste. Add the dumplings to the stew, laying them on the surface at even distances apart. Pop one of the dumplings in the middle as well if you have enough. Cover the dish again with the lid and cook for a further 20 minutes.
• Remove the lid and you will see the dumplings well-risen; if not, cook for a few minutes more.
• Serve hot into warm bowls. Enjoy!

ENGLISH BEEF STEW AND DUMPLINGS

Steps:

• Peel and chop all vegetables.
• Brown steak in a large stockpot.
• Add water to cover.
• Add all vegetables.
• Pour over gravy granules.
• Aimmer for 2 hours.
• Make dumplings by combining 2oz suet, 4oz plain flour and a little water. Separate into small balls and roll in flour. Add to top of stew half an hour before end of cooking. They are ready when well risen.
• This recipe freezes very well and is a weekly meal in our home.

BEEF STEW WITH DUMPLINGS

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.

BEEF STEW WITH DILLY DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).