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
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
HOT AND SOUR DUMPLING SOUP
A Chinese take-out staple, hot and sour soup is super easy to create at home - and comes together in just 15 minutes. This weeknight version bolsters the traditional mushrooms and tofu with the addition of store-bought pork dumplings, but you could just as easily use chicken or vegetable dumplings, depending on your preference. Cornstarch gives the broth its velvety texture, vinegar adds verve, and white pepper adds subtle complexity, though black pepper is a perfectly fine substitute. Adjust the seasoning with extra soy sauce, ginger and vinegar for a more assertive soup.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, dumplings, soups and stews, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
- In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.
- Divide soup among bowls and garnish with scallions and chiles. Serve hot.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 1626 milligrams, Sugar 2 grams, TransFat 0 grams
BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN)
From Coconut and Lime cooking blog, July 2008. The absolute best recipe for Sour Beef and Dumplings ever, according to my Baltimore-born husband....
Provided by Raquel Grinnell
Categories One Dish Meal
Time P1DT6h
Yield 1 sauerbraten, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- WARNING: This part has to be done the day before you want to serve. Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container (or large ziplock bag) and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
- The next day: Remove the meat and pour the marinade in the slow cooker. In a large skillet, quickly brown all sides of the meat in the canola oil. Add the meat into the slow cooker and turn on low for 6 hours.
- During the last hour or so of cooking time: Start to make the dumplings. Bring a large pot of water to a rolling boil. In a large bowl, combine the cooled mashed potatoes and salt and the egg. Stir in the baking powder and add the flour in 1/2 cup increments until the it resembles a dough and the mixture holds its shape when molded (roughly 3 cups). Form into 2 to 4 inch balls. They should be able to hold their shape but not be too floury. Drop them into the water. They should sink, then rise to the surface when cooked through. Set aside.
- During the last 1/2 hour of cooking time: Skim off any visible fat that may have risen to the top then add the gingersnaps and turn the heat to high.
- After the time is up, shred the meat a bit with a fork or break it into pieces. Serve hot, with dumplings on the side.
Nutrition Facts : Calories 203.5, Fat 4.7, SaturatedFat 0.8, Cholesterol 31, Sodium 1315.5, Carbohydrate 34, Fiber 4.3, Sugar 7.9, Protein 4.5
STEWED TOMATOES WITH DUMPLINGS
When I was young and did not feel well, my mother made one of my favorite dishes. Just smelling it cook made me feel better, along with her tender loving care.-Viola Stutz, Greenwood, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the tomatoes, sugar, salt, pepper and butter. Bring to a boil over medium heat, stirring occasionally. , In a small bowl, combine biscuit mix and milk. Drop batter in four mounds onto the tomatoes. Reduce heat; cover and simmer for 10 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 302 calories, Fat 17g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 1061mg sodium, Carbohydrate 36g carbohydrate (14g sugars, Fiber 4g fiber), Protein 5g protein.
HOMEMADE DUMPLINGS
Dumplings for stew.
Provided by katiewhite506
Categories Main Dish Recipes Dumpling Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g
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
CABBAGE AND DUMPLINGS
This is my Grandma's recipe she brought from Czechoslovakia. It's called 'aluski capusto.' It's my favorite and I hope you like it too.
Provided by MonSaun
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
- Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 43.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 14.7 g, Sodium 219.2 mg, Sugar 10.7 g
SWEET AND SOUR STEW...FOR TWO
I adapted this recipe from a now out of print Sunset cookbook, Cooking for Two. I used to buy it and a good chef's knife as a bridal shower present years ago for every wedding. This makes a generous two servings, and can be easily increased.
Provided by duonyte
Categories Stew
Time 2h30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess.
- In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat.
- Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed.
- Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve.
- Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.
Nutrition Facts : Calories 610, Fat 21.2, SaturatedFat 9.9, Cholesterol 170.3, Sodium 1245.8, Carbohydrate 54.5, Fiber 5.9, Sugar 33, Protein 50.3
CHICKEN STEW WITH SOUR CREAM DUMPLINGS
I combined several recipes many years ago to come up with this one. I love savory foods, and both the stew and the dumplings fit that bill!
Provided by davianng
Categories One Dish Meal
Time 3h30m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken, carrots, celery,onion, boullion cubes or granules, salt, and pepper in stock pot or dutch oven with enough water to cover.
- Bring to boil, lower heat, simmer 3 hours covered.
- Remove chicken, cool enough to handle, then strip meat from bones.
- Remove veggies.
- At this point, make dumplings:.
- Mix 1 1/2 cups flour,baking powder,3/4 t. salt, and thyme together.
- Mix sour cream, 3/4 cup milk and oil together.
- Fold sour cream mix into flour mix. Beat by hand until thoroughly mixed. Set aside.
- Bring broth to boil.
- Mix 1/2 cup flour, 1 cup milk and Kitchen Bouquet; add to boiling broth.,.
- Cook, whisking constantly, until thick and bubbly.
- Return chicken meat and veggies to broth.
- Drop dumpling mix by serving-spoonfuls on simmering stew.
- Cover tightly, cook 20 minutes without lifting cover.
- Pick will come out clean when dumplings are done.
DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE
These dumplings were a staple in Grandma's recipe file. She made them for chicken, turkey, and beef stews and soups. These dumplings are basically fluffy biscuits without a crust. They are moist when done and they actually melt in your mouth. I'm also posting her dessert dumplings recipe using stewed fruit. Yummm.....
Provided by Kathie Carr
Categories Other Breads
Time 35m
Number Of Ingredients 5
Steps:
- 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
- 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
SWEET AND SOUR STEW
Make and share this Sweet And Sour Stew recipe from Food.com.
Provided by MizzNezz
Categories Stew
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, salt and pepper in bag; add meat pieces and shake to coat.
- In lg skillet, brown meat in hot oil.
- Drain.
- Mix water, catsup, brown sugar, vinegar and worcestershire sauce.
- Stir into the meat.
- Add the onion.
- Bring to a boil, reduce heat and simmer for 30 minutes.
- Add carrots and simmer for another 30 minutes.
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BEEF STEW WITH DUMPLINGS - A FAMILY FEAST
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4.1/5 (19)Estimated Reading Time 5 minsServings 8-10Total Time 4 hrs
- Mix flour, salt and pepper together in a bowl. Dredge beef cubes in flour and remove, shaking off excess flour.
- Over medium high heat, melt one tablespoon of butter and one tablespoon of oil in 6-quart heavy bottomed stock pot or Dutch oven until slightly brown and frothy. Place half of the beef in the hot fat making sure that meat pieces do not touch each other. Sear two minutes per side. Remove from pan and heat another tablespoon of butter and oil then cook the second half of the meat. Remove meat from pan when done and set aside. Total time to sear all the meat is 15 minutes.
- Turn heat to medium and add the remaining butter and olive oil to the pan. Add in chopped onions and cook three minutes. Add chopped garlic and cook for one more minute. Add tomato paste and cook for an additional minute.
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