BEEF STEW & DUMPLINGS – NINJA RECIPES UK
Delicious and comforting stew and dumplings
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Add the onions and diced beef to pot and click Sear/Saute on high and start. Cook until beef is no longer red on the outside, do not brown. Stir occasionally
- Add in the potatoes and carrots and stir through
- Add in the 2 heaped spoons of cornflour, mixed herbs and a little salt and pepper. Stir through until you can no longer see dry flour
- Pour in the stock. DO NOT STIR. Put the pressure lid on and pressure cook on high for 15 mins. When done leave for 5 minutes then vent.
- Stir through thoroughly then add in the made up dumplings
- Bake/Roast for 15 mins at 180°c
Nutrition Facts : Calories 0, CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , ServingSize , SodiumContent , SugarContent , TransFatContent
SLOW COOKER BEEF STEW WITH DUMPLINGS - SLOW COOKER RECI…
Try this tasty slow cooker beef stew recipe for a wintry midweek meal. Add the dumpling dough to the stew one hour before the end - the ultimate comfort food.
Provided by The Good Housekeeping Cookery Team
Categories feed a crowd comfort food dinner
Total Time 5 hours 25 minutes
Prep Time 25 minutes
Cook Time 5 hours
Yield 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 526 calories
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LIGHTER BEEF STEW & DUMPLINGS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 55 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 571 calories per serving
- 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.
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Total Time 3 hours 30 minutes
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Calories 800 calories per serving
- Remove the stew from the oven and arrange the dumplings evenly on top. Put the lid back on and return to the oven for 20 mins, then cook for a final 10 mins with the lid off to brown the dumplings. Bring the dish to the table in all its glory. Spoon into bowls with cabbage and mash, to serve.
SLOW COOKER BEEF STEW WITH DUMPLINGS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 420 minutes
Cuisine British
Calories 732 calories per serving
Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat
Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker
Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker
Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender
To make the dumplings, combine all the flour, suet and herbs in a bowl and add enough milk to just bring it together. Season with salt and pepper. Roll into 6-8 small balls
Stir the stew, remove the bay leaves and season to taste
Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on
Serve topped with the combined parsley and garlic if using.
BEEF STEW WITH DUMPLINGS - BEEF CASSEROLE WITH DUMPLING…
From delish.com
Total Time 3 hours 5 minutes
Category autumn, Easter, Sunday lunch, weeknight meals, winter, comfort food, main dish, meat, roasted, stews
- Preheat oven to 180ºC (160ºC Fan). Season beef with salt and pepper and roll in the flour until lightly coated. In a heavy-bottomed casserole dish over medium heat, the vegetable oil then add the beef to the pan in batches and brown all over. Transfer beef to a plate and set aside. Next, add the onion and cook slowly for 20 minutes, or until softened and slightly golden in colour. Add tomato puree to the pan and cook for a couple of minutes, followed by the red wine. Allow to bubble for a couple of minutes, scraping all the goodness from the bottom of the pan. Add beef stock and rosemary and bring to a simmer. Return beef back to the pan ensuring it’s fully covered with liquid, and braise in the oven with a lid on for two hours. To make your dumplings, combine your dry ingredients to a bowl. Add a little water and mix a dough is formed. Divide dough into 8-10 equal-sized pieces and roll in your hands to form round balls. After 1 hour and 30 minutes add the carrot, parsnip and baby onions to the stew. Mix together and add a little more water if needed to help cover the vegetables. Check seasoning at this point and adjust to taste. Place your dumplings on the top of the stew and finish in the oven uncovered for the remaining time. Leave the stew to rest for 10 minutes then serve with rich and silky mashed potato.
BALTIMORE-STYLE SOUR BEEF AND DUMPLINGS (SAUERBRATEN ...
From food.com
Reviews 3.5
Total Time 3
Calories 203.5 per serving
- 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.
BEEF STEW RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine British
- To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.
BEEF STEW WITH LIGHT HERBY DUMPLINGS RECIPE - BBC FOOD
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Reviews 4.2
- When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately.
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BEEF AND ALE STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 20 minutes
Calories 334 calories per serving
- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
- Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
BEEF STEW RECIPES - TESCO REAL FOOD
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BEEF AND ALE STEW | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours 20 minutes
Calories 334 calories per serving
- If using the oven to cook the stew, preheat it to 180ºC/350ºF/gas 4.
- Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
- Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
- Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
- Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
- Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
- Bring just to the boil, then stir in the meat, season, and cover. Either simmer slowly on the hob or place in the oven for 2 hours, or until the meat falls apart easily.
- Taste the stew and tweak the seasoning, if needed, then serve with rice or mashed potato, and some lovely veggies, or check out the topping ideas below.
SLOW COOKER BEEF AND ALE CASSEROLE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 6 hours
Category autumn, feed a crowd, winter, dinner, meat
Cuisine American
Calories 434 calories per serving
Put the flour in a large mixing bowl and season. Toss a third of the beef in flour to coat, shaking off excess. Heat 1tbsp oil in a large frying pan over medium heat. Fry meat until browned all over. Remove with a slotted spoon to the slow cooker after each batch. Repeat with the remaining meat using 1tbsp oil each time. Add the stock to the pan, scraping up brown bits.
Pour the stock into the slow cooker slowly and mix well with the beef. Mix in the onions, ale, bay leaf and thyme. Finally stir in the mushrooms and carrots and season. Cover with a lid and cook on high for 4hr.
Meanwhile, make dumplings. Mix all ingredients, apart from cheese, in a bowl with plenty of seasoning, or pulse in a food processor until mixture resembles breadcrumbs. Add cheese and mix in to form larger flakes, then sprinkle over 1–2tbsp water to bring the dough together. Roll into 6 balls and dot around stew leaving a 2cm gap between them. Cover again with the lid and cook for a further 1hr.
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