LIGHTER BEEF STEW & DUMPLINGS RECIPE | BBC GOOD FOOD
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
Total Time 2 hours 55 minutes
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Yield 4
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, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 9 grams fiber, ProteinContent 39 grams protein, SodiumContent 0.9 milligram of sodium
BEEF & GUINNESS STEW WITH BACON DUMPLINGS RECIPE | BBC ...
Cosy-up this winter with a hearty stew. This beef and Guinness casserole really packs in the flavour, and comes served with delicious bacon dumplings, cabbage and mash
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 4
Number Of Ingredients 18
Steps:
- First, make the dumplings. Gently fry the bacon until crisp in a large lidded casserole dish. Stir in the thyme leaves, then tip into a bowl and leave to cool slightly. Add the flour and suet to the bacon, and stir everything together. Make a well in the middle, then add the egg yolk, parsley, ½ tsp pepper and 2 tbsp very cold water, and start to mix into a dough. Keep adding water until you a have a firm but pliable dough. Divide the mixture into eight balls and chill until needed.
- Heat oven to 160C/140C fan/gas 3. Quickly clean the casserole dish with some kitchen paper, then heat the oil. Brown the meat really well in batches, then set aside. Tip in the onions or shallots, carrots and celery, brown well, then stir in the flour. Add the meat and any juices back into the dish, give everything a good stir, then pour in the stock and Guinness. Season, then tuck in the thyme and star anise and bring everything to a simmer. Cover with a lid, then cook in the oven for about 2 hrs until the meat is tender.
- 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.
Nutrition Facts : Calories 800 calories, FatContent 41 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 43 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 7 grams fiber, ProteinContent 57 grams protein, SodiumContent 1.9 milligram of sodium
More about "beef stew with dumplings recipe recipes"
BEEF STEW AND DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.9
Cuisine British
- 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.
SLOW COOKER BEEF STEW WITH DUMPLINGS - SLOW COOKER RECIPES
From goodhousekeeping.com
Total Time 5 hours 25 minutes
Category feed a crowd, comfort food, dinner
Cuisine French
Calories 526 calories per serving
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.
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 & DUMPLINGS – NINJA RECIPES UK
From ninja-recipes.uk
Reviews 4.8
Total Time 40 minutes
Cuisine English
Calories 0 per serving
- Bake/Roast for 15 mins at 180°c
BEEF STEW & DUMPLINGS – NINJA RECIPES UK
From ninja-recipes.uk
Reviews 4.8
Total Time 40 minutes
Cuisine English
Calories 0 per serving
- Bake/Roast for 15 mins at 180°c
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.
SLOW COOKER BEEF STEW RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 4 hours 20 minutes
Category Meat and poultry
Cuisine British
Calories 400 calories per serving
- Pour the red wine into the frying pan and bubble, scraping the crusty bits from the base. Tip into the slow cooker. Add the onion, carrots, celery, tomato purée, rosemary and beef stock to the slow cooker and stir. Put on the lid and cook for 4 hours, then season. Serve the stew in bowls with mashed potato, broccoli and a sprinkle of parsley, if you like.
SLOW COOKER BEEF STEW RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 4 hours 20 minutes
Category Meat and poultry
Cuisine British
Calories 400 calories per serving
- Pour the red wine into the frying pan and bubble, scraping the crusty bits from the base. Tip into the slow cooker. Add the onion, carrots, celery, tomato purée, rosemary and beef stock to the slow cooker and stir. Put on the lid and cook for 4 hours, then season. Serve the stew in bowls with mashed potato, broccoli and a sprinkle of parsley, if you like.
SLOW COOKER BEEF AND ALE CASSEROLE RECIPE - SLOW COOKER ...
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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