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
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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- To cook the frozen stew, defrost overnight in the fridge, put into a casserole and bring to the boil. Meanwhile, make the dumplings using the other half of the ingredients and finish the recipe as in step 6.
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Reviews 5
Total Time 50 minutes
Category Main Course
Cuisine Instant Pot
Calories 551 kcal per serving
- Once you have released pressure, serve up your stew and dumplings!
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 RECIPES - BBC GOOD FOOD
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INSTANT POT BEEF STEW AND DUMPLINGS - RECIPE THIS
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Reviews 5
Total Time 50 minutes
Category Main Course
Cuisine Instant Pot
Calories 551 kcal per serving
- Once you have released pressure, serve up your stew and dumplings!
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 RECIPES - BBC GOOD FOOD
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BEEF STEW WITH LIGHT HERBY DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
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.
BEEF STEW WITH FLUFFY DUMPLINGS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.5
Cuisine British
- Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls.
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.
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Reviews 4.5
Total Time 20 minutes
Category Chicken and Dumplings
Calories 105.3 calories per serving
- Drop batter by spoonfuls into boiling stew or soup. Cover and simmer without lifting the lid for 15 minutes. Serve.
HUMBLE CHICKEN STEW & DUMPLINGS - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 40 minutes
Cuisine british
Calories 768 calories per serving
- For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
- Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
- Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
- Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- When the time’s up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
- Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.
WINTER VEGGIE STEW WITH WHOLESOME LUMPY DUMPLINGS …
From thehappyfoodie.co.uk
Start by making the dumplings. Rub the butter into the flour and mix with the Cheddar and thyme. Add just enough cold water to bring the mixture together to a soft dough and divide into 5–6 small dumplings.
Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large casserole dish and fry the onion and celery over a low heat for 10 minutes until soft and translucent. Add the flour into the pan, whisking constantly to make a roux. Add in the Marmite and tomato purée followed by the stock, a glug at a time, whisking all the while to make a smooth base to the stew.
Throw the carrots, parsnips, swede, sweet potatoes, rosemary and bouquet garni into the dish and bring to a boil. Cook the stew, with the lid off, for 5-7 minutes. The vegetables should be cooking nicely but still have a bite to them.
Rinse the orzo pasta well, in a sieve, and the pour into the casserole along with the chestnuts. Season well and place the dumplings on top of the casserole. Sprinkle over a little chopped rosemary and bake in the oven, with the lid off, for 20-30 minutes until the dumplings are puffed up and nicely cooked and the vegetables are tender.
BEEF STEW WITH LIGHT HERBY DUMPLINGS RECIPE - BBC FOOD
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- 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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- Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls.
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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.
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