Bonnies Beef Gravy And Dumpling Side Dish Recipes

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MOM'S HEARTY BEEF STEW WITH DUMPLINGS

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



Mom's Hearty Beef Stew with Dumplings image

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

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

GRAVY FROM ROAST DRIPPINGS

Provided by Alton Brown

Categories     side-dish

Time 17m

Yield 2 cups

Number Of Ingredients 4



Gravy from Roast Drippings image

Steps:

  • Remove roast from pan and pour off any fat. Place over high heat (use 2 burners if necessary) and deglaze pan with wine and broth, scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula. Once these solids are dissolved, pour liquid into a saucepan and add the bay leaf and peppercorns. Reduce for 5 minutes over high heat or until reduced by 1/3.
  • At this point you basically have a jus which could be used to sauce your roast. To create a gravy, reduce the heat to medium and whisk in 2 tablespoons of white roux. Return to a simmer, whisking constantly. Continuing to cook once a simmer has been reached will result in a smoother sauce, but not a thicker one.
  • Since all starch thickened sauces thicken as they cool, it's a good idea to make your gravy a little on the loose side.

1 cup red wine
2 cups beef, chicken, or vegetable broth
1 bay leaf
5 to 6 black peppercorns

BONNIE'S SHORT RIBS WITH BEEF GRAVY AND DUMPLINGS

Sometimes, we really get tired of potatoes and rice with our entree, and we want something different. So I created a beef gravy and dumpling recipe that really kicked our short ribs up a notch! This more than met our expectations, and it was the perfect complement to the meal. Enjoy!

Provided by BonniE !

Categories     Beef

Time 6h20m

Number Of Ingredients 24



BONNIE'S SHORT RIBS WITH BEEF GRAVY AND DUMPLINGS image

Steps:

  • 1. Directions Coat the short ribs in flour and fry on all sides in oil over medium heat. Transfer to a large slow cooker. Mix all the ingredients and pour over the short ribs. Cook on low setting for 5 to 6 hours until fork tender.
  • 2. Make beef gravy and dumplings 1/2 hour before meat is done. In a small bowl, add flour, baking powder, salt, pepper, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough.
  • 3. Make sure the beef broth is boiling. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings. Turn off the heat, set aside. Let the pan rest on the burner for about five minutes before serving. The gravy thickens as it rests.
  • 4. Spoon the gravy over servings of beef short ribs and serve with the dumplings as a side dish with a green vegetable. Enjoy!

3 to 4 pounds of lean short ribs
1 cup water
½ cup of marsala wine
all purpose organic flour for dredging
oil for frying
1 cup coarse chopped carrots
1 cup coarse chopped onions
1 cup coarse chopped celery
2 cloves minced garlic
½ teaspoon dry leaf thyme
½ teaspoon dry leaf basil
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
BEEF DUMPLINGS
4 cups of beef broth made with bouillon is better brand and water.
1 cup all purpose flour
2 teaspoons baking powder
2 tablespoons butter, room temperature
1 ½ teaspoon salt
½ teaspoon coarse ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons dried leaf parsley
about ¾ cup milk

BONNIE'S BEEF GRAVY AND DUMPLING SIDE DISH

Aha, another light bulb moment! This recipe is for true dumpling lovers. Tired of potatoes and rice? Why not serve a delicious side dish of Gravy and Dumplings? That is what we did for last night's supper. The gravy was perfect spooned over crockpot short ribs, complemented by a side dish of fluffy garlic and onion...

Provided by BonniE !

Categories     Other Side Dishes

Time 25m

Number Of Ingredients 10



BONNIE'S BEEF GRAVY AND DUMPLING SIDE DISH image

Steps:

  • 1. Cook's Tip: These dumplings are also good with chicken. I season them a little differently when serving them with poultry. Check out my chicken and dumpling recipe! https://www.justapinch.com/recipes/main-course/chicken/pioneer-chicken-and-herb-dumplings-bonnies.html?r=2
  • 2. Bring the water and bouillon to a boil over medium high heat. Make The Dumplings: In a small bowl, add flour, baking powder, salt, pepper, garlic and onion powder, and parsley. Mix dry ingredients well, then add butter. Mash the butter into the flour with a fork, then using your fingers distribute it evenly throughout the flour, then add milk. Stir mixture just until wet. The goal is to make a sticky, moist, spoonable dough.
  • 3. Make sure the broth is boiling. Dip your spoon in the hot broth, and then drop spoonfuls of the dough into the simmering broth until the bowl is empty. Turn the heat up and bring it to a boil and then immediately turn the heat to simmer (so it won't tear your dumplings) Put the lid on tight. Cook 20 minutes. NO PEEKING, PLEASE! You will lose your steam, because the heat and steam is what cooks your dumplings. Turn off the heat, set aside. Let the pan rest on the burner for about five minutes to let the gravy thicken.
  • 4. Spoon the gravy over beef of your choice and serve with the dumplings as a side dish with a green vegetable. Enjoy!

4 cups of beef broth made with bouillon is better and water.
1 cup of all purpose flour
2 teaspoons baking powder
2 tablespoons butter, room temperature
1 ½ teaspoon salt
1/2 teaspoon coarse ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons dried leaf parsley
about ¾ cup milk

BRAISED SHORT RIB DUMPLINGS

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h25m

Yield 24 dumplings

Number Of Ingredients 23



Braised Short Rib Dumplings image

Steps:

  • For the short ribs: Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Sprinkle the ribs all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. Add the ribs in batches and brown on all sides, 7 to 8 minutes. Remove the ribs and set aside. Add the garlic, onions and remaining salt and pepper and cook, stirring frequently, for 2 minutes. Add the wine and mustard and bring to a boil, scraping the brown bits stuck to the bottom of the pan with a wooden spoon. Return the ribs to the pot and pour over the beef broth. Cover and transfer to the oven until the meat is fork-tender and falls easily from the bone, 2 hours 30 minutes.
  • For the glaze: Heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 2 minutes. Add the soy sauce, brown sugar and red pepper flakes and bring to a boil. Reduce the heat and cook until thickened slightly, 5 minutes. Cool to room temperature.
  • For the corn puree: In a medium skillet, heat the oil over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 5 minutes. Remove from the heat and cool slightly. Transfer to a food processor with the corn and pulse until combined. Add the cream and process until smooth. Set aside.
  • For assembling and cooking the dumplings: Pull the short rib meat from the bone and shred into a bowl. Lay the wonton wrappers out on a cutting board. Place 1 tablespoon of the corn puree on each wrapper and top with 1 tablespoon of the shredded short ribs. Moisten the edges of the wonton with water. Lift the corners of the wrapper and pinch them together. Continue with the remaining dumplings.
  • Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Place half of the dumplings flat-side down in the oil and fry until the bottoms are golden brown, 2 minutes. Add 1/4 cup water, cover the skillet and steam the dumplings until the wontons are cooked through, about 5 minutes. Transfer to a baking sheet and tent with aluminum foil to keep warm while you cook the rest of the dumplings. Transfer all the dumplings to a platter and serve with the soy chili glaze.

2 pounds beef short ribs
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, coarsely chopped
1/2 yellow onion, diced
1/2 cup red wine, such as pinot noir or cabernet sauvignon
1 tablespoon Dijon mustard
1 cup low-sodium beef broth
1 1/2 teaspoons vegetable oil
1 tablespoon minced ginger
3 garlic cloves, minced
1/2 cup low-sodium soy sauce
1/3 cup dark brown sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil
1/2 yellow onion, diced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup frozen and thawed corn kernels
1/2 cup heavy cream
24 wonton wrappers
Vegetable oil for frying

SHORT RIBS WITH DUMPLINGS

I've heard that these tender ribs and cornmeal dumplings were typical chuck-wagon fare for cowboys on the trail. I like making them for me and my husband, Bud, on cold rainy days. Our house smells so inviting when these ribs are simmering on the stove. -Evelyn Hynd, Gravette, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 6-8 servings.

Number Of Ingredients 22



Short Ribs with Dumplings image

Steps:

  • Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , For dumplings, combine the water, cornmeal and salt in a saucepan; bring to a boil. Cook and stir for 1-2 minutes or until thickened; remove from the heat. Stir a small amount into egg; return all to pan, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn. , Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling comes out clean.

Nutrition Facts :

3 pounds boneless beef short ribs
2 tablespoons canola oil
1 medium onion, cut into wedges
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 cup beef broth, divided
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
2 to 3 tablespoons cornstarch
CORNMEAL DUMPLINGS:
3/4 cup water
1/2 cup cornmeal
1/2 teaspoon salt
1 egg, beaten
1/2 cup all-purpose flour
1 teaspoon baking powder
Dash pepper
1 can (7 ounces) whole kernel corn, drained

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