LIGHTER BEEF STEW & DUMPLINGS
We've cut the calories and fat and boosted the fibre in this comforting casserole by using a lean cut of beef and upping the vegetables
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 2h55m
Number Of Ingredients 19
Steps:
- Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
- Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
- When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
- Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.
Nutrition Facts : Calories 571 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
BEEF STEW WITH CHEDDAR DUMPLINGS
My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.
BEEF STEW WITH DUMPLINGS
I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.
Provided by carolj
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h20m
Yield 5
Number Of Ingredients 18
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.
Nutrition Facts : Calories 829.8 calories, Carbohydrate 48.3 g, Cholesterol 164.4 mg, Fat 51.8 g, Fiber 4.7 g, Protein 42.5 g, SaturatedFat 23.7 g, Sodium 1181 mg, Sugar 6.6 g
BEEF STEW WITH MUSTARD DUMPLINGS BY PENZEYS
Make and share this Beef Stew With Mustard Dumplings by Penzeys recipe from Food.com.
Provided by House
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Heat the oil in a large, heavy stock pot.
- Roll the meat in the flour and shake off the excess.
- Brown the meat in the pot.
- While the meat is browning, mix the tomato sauce, beef stock, bay leaves, pepper, marjoram, salt, garlic, thyme, parsley, and beef roast seasoning together in a bowl.
- Once the meat has browned, arrange the onions and carrots over the meat.
- Add the stock.
- Partially cover the pot and simmer gently for about two hours.
- While the stew is simmering, make your dumpling dough.
- Sift together the flour and baking powder.
- Add the ground celery seed, mustard, parsley, and onion powder to the flour mixture.
- In a seperate bowl, add the milk to the beaten egg, then stir into the flour mixture.
- Add the melted butter and stir to blend.
- The dough should be soft not sticky.
- On a lightly floured surface, roll out the dough to about 1/4" thickness.
- Cut dough with a very small ring cutter(a doughnut hole cutter works well).
- Once the stew has simmered for 2 hours, drop the dumplings into the stew, cover and simmer for 10 minutes and serve.
Nutrition Facts : Calories 1006.2, Fat 60.6, SaturatedFat 22.1, Cholesterol 219.8, Sodium 1209.4, Carbohydrate 61, Fiber 7.4, Sugar 9.3, Protein 54.8
DIJON AND COGNAC BEEF STEW
This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.
Provided by Regina Schrambling
Categories dinner, lunch, soups and stews, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Place salt pork in a Dutch oven over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and discard. Raise heat, and add onion and shallots. Cook until softened but not browned, 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.
- If necessary, add 2 tablespoons butter to the pot to augment fat. Dust beef cubes with flour, and season with salt and pepper. Shake off excess flour, and place half the cubes in the pot. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.
- Add Cognac to the empty pot, and cook, stirring, until the bottom is deglazed and the crust comes loose. Add stock, Dijon mustard and 1 tablespoon Pommery mustard. Whisk to blend, then return meat and onion mixture to pot. Lower heat, partly cover, and simmer gently until meat is very tender, about 1 1/2 hours.
- Add carrots, and continue simmering for 30 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in a medium skillet over medium-high, and sauté mushrooms until browned.
- Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 18 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1167 milligrams, Sugar 7 grams, TransFat 1 gram
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