Best Beef Stew With Red Wine And Dumplings Recipes

BEEF AND WINE SOUP WITH DUMPLINGS

Steps:

• In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper.
• In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.

BEEF AND RED WINE STEW WITH DUMPLINGS

Steps:

• Preheat the oven 150° / 300°F fan oven.Sprinkle diced beef with plain flour and season with salt and pepper.
• Heat the 2 tbsp of olive oil, in a cast-iron dish/casserole dish on high heat. Add the stewing steak and sear until just browned on all sides.
• Don't worry about bits that have stuck to the bottom of the dish we will soak these up later.Remove the cooked steak and place to one side in a bowl.
• Add 1 more tbsp of oil with the onions, carrots and swede to the pan and cook for 8 mins.
• Next, add the mushrooms for 2 mins.
• Push the vegetables to the sides and pour the red wine into the centre of the pan.The wine will loosen the stuck bits off the bottom gathering all the flavours and flour ready for thickening your casserole. This is known as deglazing.
• Add beef stock and bring to the boil
• Add Worcestershire sauce and return the beef back to the pan
• Finally, add the thyme sprigs and bay leaves.
• Put the lid on and transfer to the 150°C / 300°F oven for 2 hrs.
• Place all the plain flour, beef suet, thyme leaves, salt and pepper in a large mixing bowl.
• Add cold water and mix together with your hands until the mixture forms a sticky dough
• Roll into 8, slightly larger than golf ball sized balls
• Take the casserole dish out after 2 hours, remove the bay leaves and thyme sprigs.Place the dumplings on top of the stew and push down half way into the liquid.Replace the lid on the dish and put back in the oven for 20 mins.
• If you want a crispy top take lid off and cook for a final 10 minutes. If you prefer soft dumplings keep lid on for another 10 minutes.
• Sprinkle with some more fresh thyme and you are ready to serve!

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

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.

HEARTY BEEF STEW WITH RED WINE

Steps:

• Combine flour and pepper; coat beef cubes.
• Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
• Sauté onion, celery and garlic until tender.
• Return beef to pan.
• Add beef, broth, wine and spices.
• Bring to a boil, stirring occasionally.
• Reduce to simmer, cover and continue cooking for 1-3/4 hours.
• Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
• Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
• Simmer until thick.

CROCK POT- BEEF STEW WITH RED WINE AND HERB DUMPLINGS

Steps:

• Preparation:.
• Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
• If you are using wine, use all the salt.
• If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
• Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
• The vegetables and beef will become tender.
• Combine the flour and water and stir this slowly into the beef stew.
• For Herb Dumplings.
• Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.
• Cut in butter that's been kept at room temperature or use soft margarine.
• Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
• Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
• Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.