Best Mums Stove Top Ground Beef Stew With Dumplings Recipes

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MY MUMS BEEF STEW - THE BEST!



My Mums Beef Stew - the Best! image

My Mums beef stew! THE BEST Beef Stew and Dumplings - probably in the world. Takes a while to cook but is certainly worth it! **To make the dumplings you need a packet of 'Atora' Shredded Beef Suet.

Provided by Jan-Luvs2Cook

Categories     Stew

Time 5h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon pearl barley
4 carrots
2 onions
2 stalks celery
400 g vegetable soup
43 g knorr minestrone soup mix
50 g knorr oxtail soup mix
2 Oxo beef cubes
1300 ml water
550 g braising steak

Steps:

  • Please note: I wanted to add 2 tablespoons of mixed pulses to the ingredients but zaar doesn't recognize what I mean. The mix you can buy from supermarkets of dried yellow split peas and green peas.
  • Get a large saucepan with a lid or a large casserole with a lid.
  • Trim the braising steak if you need to of any fat and cut into bite size pieces.
  • Chop the carrots, and cellery and add to the pan. Now sliced the onions and add them to the pan.
  • Add the water and the braising steak and the pearl barley and split peas to the same pan.
  • Add the can of vegetable soup.
  • Bring to the boil then turn down to a simmer and.
  • Add the oxo cubes and stir.
  • Simmer for 4 hours stirring occasionally.
  • ** DO not mix the packet soups as per their instructions. You want them only to thicken and flavour the stew.
  • Instead - Mix the contents of both of the packet soups in a cup with little more than half a cup of cold water to form a thick paste - gradually add to the simmering pan stirring all the time to avoid any lumps.
  • Simmer for a further hour. There is no need to be exact with the cooking times - all you need to do is make sure the meat is cooked and tender. Braising / Casserole steak can be cooked an hour longer it will only get better!
  • You shouldn't need to thicken any more. You can add a small amount of small pasta shapes or macaroni if you wish. Add another oxo or some gravy granules if you need more flavour.
  • Add a little more water if you need to (if it looks too thick).
  • Finally make the dumplings following the instructions on the pack. 'Atora' shredded suet mix is the best. When the dumpling mix is ready put the dumplings on top of the simmering stew to cook.
  • You don't need to serve with anything else apart from nice fresh bread.
  • If you want it to stretch further just serve with boiled potatoes.
  • This stew can be kept in a fridge and re-heated the next day if you want to.

Nutrition Facts : Calories 468.6, Fat 28.2, SaturatedFat 10.7, Cholesterol 93.7, Sodium 1117, Carbohydrate 24.5, Fiber 3.8, Sugar 8.9, Protein 28.5

MUM'S BEEF STEW WITH DUMPLINGS



Mum's Beef Stew With Dumplings image

A hearty, satisfying stew perfect for those cold winter nights! The great part about this recipe is that the dumplings can be made right in the pot, so it's a one-pot-wonder in two parts. Also, the stew is great on its own if you're short on time or prefer having it with bread instead. As the title states, this is my mother's recipe, and I have never found a variation that even comes close. Don't be intimidated by the ingredient list or the cook time - it's well worth it.

Provided by Marina K

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 27

1 kg stewing beef
flour (for dredging)
2 -3 tablespoons olive oil
pepper
1 large onion, diced
2 -3 garlic cloves, minced
1 teaspoon thyme
1 pinch savory
1/2 teaspoon celery seed
2 -3 cups water
1 -2 bay leaf
1 cup wine or 1 cup beer
2 beef bouillon cubes
1 tablespoon Worcestershire sauce (optional)
3 -4 carrots
2 celery ribs
1/2 rutabaga
1 large potato
2/3 cup frozen peas
salt
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon seasoning salt
1 teaspoon italian seasoning, crushed
1/4 teaspoon cayenne
3 tablespoons shortening
3/4-1 cup skim milk

Steps:

  • Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated.
  • Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over.
  • Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent.
  • Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour.
  • Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes.
  • Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.).
  • Add peas and salt 5 minutes before serving.
  • DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix.
  • Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal.
  • Add enough milk to make a thick batter that can be mounded up in a spoon and dropped.
  • Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.

Nutrition Facts : Calories 763.9, Fat 43.7, SaturatedFat 15.4, Cholesterol 112.2, Sodium 494.9, Carbohydrate 46.5, Fiber 4.4, Sugar 4.7, Protein 37.8

MOM'S HEARTY BEEF STEW WITH DUMPLINGS



Mom's Hearty Beef Stew with Dumplings image

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

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

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

BEEF STEW WITH HERB DUMPLINGS



Beef Stew with Herb Dumplings image

Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.-Anna Broschart, Elkins, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 22

1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
5 medium potatoes, peeled and cubed
2 medium onions, chopped
1-1/2 cups sliced carrots (1/2-inch pieces)
1 cup chopped celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
Browning sauce, optional
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk

Steps:

  • In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.

Nutrition Facts : Calories 312 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 663mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

BEEF STEW WITH DUMPLINGS



Beef Stew with Dumplings image

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

1 ½ pounds cubed beef stew meat
¼ cup all-purpose flour
¼ cup butter
1 cup sliced onion
2 cloves garlic, minced
2 cups water
¼ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon pepper
1 bay leaf
2 cups cubed potatoes
1 ½ cups diced carrots
1 cup sliced celery
½ cup chopped green pepper
1 cup sliced fresh mushrooms
1 ½ cups biscuit baking mix
½ cup milk
3 tablespoons butter, melted

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

MUM'S STOVE-TOP GROUND BEEF STEW WITH DUMPLINGS



Mum's Stove-top Ground Beef Stew With Dumplings image

I seem to be the only one in my family as a child that did not like dumplings lol I have yet to try them, and I probably won't ever try them :) But that doesn't mean YOU shouldn't try them lol Apparently, they are really good with this stew. I did happen to love the stew and sopped up all the juices with bread. I was also a...

Provided by Sue Fitzpatrick

Categories     Beef

Time 3h

Number Of Ingredients 11

2 lb lean or extra lean ground beef
salt and pepper to taste
1 medium cooking onion, chopped
6 carrots, cut in small, consistent sized pieces
5 medium potatoes, peeled and cut (1 - 1 1/2")
1 pkg frozen green peas (small pkg)
water to cover beef
1 can(s) beef broth (plus 1 can water)
1 c diced tomatoes, drained of liquid
all purpose flour
bisquick or other similar biscuit mix, follow directions

Steps:

  • 1. In a 3 quart pot, heat meat slowly on stove till browned, NOT fried. I think Mum said med. heat and adjust lower, if needed. Add a little salt and pepper.
  • 2. When meat is browned, cover with water to about 1/2" over the meat, add onion and simmer for 20 mins. Mum never drained the meat first. (watch and stir if necessary to prevent sticking).
  • 3. Add both the can of broth and can of water and simmer for ½ hr - 45 mins. Stir occasionally to prevent any sticking.
  • 4. Add cut veggies and a little more salt and pepper to taste. Let simmer slowly till all veggies are done, about 45 mins to 1 hr. Thicken with flour gradually to consistency you prefer.
  • 5. This is a THIN stew so you need something to sop up the juices. Make small to medium size Bisquick dumplings and plop on top of stew about 15 mins before you eat. Make sure you have enough liquid in the stew, because dumplings will absorb moisture. You turn back the temp so that the dumplings basically steam. Cover for 15 mins and serve. Crusty bread works too :)

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