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    You are in: Home / Recipes / A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings Recipe
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    A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings

    A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings. Photo by Bonnie G #2

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    French Tart's Note:

    I named this A Winter's Walk Beef Stew, as it is JUST the kind of hearty and welcoming meal to come back to after a cold and energetic winter's walk! The dumplings are baked for the last 20 minutes on top of the stew and are deliciously crisp and golden, but still fluffy and light underneath. This can be made with minced beef/ground beef as well as braising/stewing steak or chuck steak. I have allowed 2 dumplings per person here - please adapt the quantities to suit, but we always find 2 dumplings each very satisfying! There is no need to serve much else with this filling comforting stew, maybe some steamed cabbage, baby potatoes or greens would be nice.....or a few extra carrots. This serves 4 people with very generous helpings. You may need a walk AFTERWARDS!! A nice glass of robust red wine or a pint of ale would be great accompaniments! This can be made in a crockpot - up to the dumpling stage and then the stew can be put into an ovenproof dish and baked with the dumplings. Likewise, if you are going for a pre-dinner walk - make the stew right up to the dumpling stage, and then finish off when you get home.

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    Units: US | Metric




    1. 1
    2. 2
      Toss the meat in the flour that has been seasoned with salt and pepper.
    3. 3
      Fry the meat in the butter (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly.
    4. 4
      Remove the sealed browned meat and set aside.
    5. 5
      Add the onions, garlic and carrots (and optional vegetables) to the same pan and fry for 5 to 7 minutes or until golden and coloured.
    6. 6
      Put the meat in to a suitable sized oven proof casserole dish or dutch oven, such as a Le Creuset. Add the fried vegetables, tinned chopped tomatoes and the beef stock - mix well, cover with a lid and place into a pre-heated oven 170C/325F/Gas Mark 3 for 2 hours.
    7. 7
      Twenty minutes before the end of the 2 hours cooking time, take the stew out of the oven, remove the lid and add the dumplings, drop them on top of the stew. Do NOT replace the lid, continue to bake uncovered for a further 20 to 25 minutes or until dumplings have risen and are crusty, crispy and golden brown.
    8. 8
      Serve immediately with steamed cabbage, greens and baby potatoes.
    9. 9
    10. 10
      Mix the flour with the salt, pepper and herbs in a mixing bowl.
    11. 11
      Stir in the suet or grated frozen butter and then add water VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not sticky.
    12. 12
      Shape the dough into 8 round dumplings, and drop them on top of the beef stew 20 minutes before the end of the cooking time.

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    Ratings & Reviews:

    • on November 21, 2009


      The title of this recipe lured me right in and I'm so glad it did! What a scrumptious meal this provided. We went on a fall bike ride through the woods while this was simmering and came back to the delicious aroma. The flavoring is lovely and I love the addition of herb crusted dumplings. C'est magnifique! ~Made for the Nov. Aussie/NZ Swap~

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    • on October 19, 2009


      What a great stew recipe!!! I made this last night and we loved it. It was a little runny for stew, but I will use a bit more flour next time when browning the meat....easy enough fix. The dumplings were a great addition to this stew. I used my food processor to grate up the frozen butter and it was a breeze. Thank you so much for sharing this very good stew recipe with us. I plan on making this many times in the cold winter months.

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    • on October 17, 2009


      This stew is wonderful. I made this all in one dutch oven careful to keep the "fond" in the pot. I did have to add butter between browing & removing the meat & adding the vegtables. Also I added a full pint of liquid, half beef stock & half red wine. As for the tomatoes I chopped two roma tomatoes into chuncks. It was the most amazing stew I ever made or ever ate. I didn't make the dumplings because it's just me & I was feeling lazy tonight, but definately going to make them next time. This could feed a family of four or five easy. Thank you French.. I've saved just about every recipe you've posted & am working through them one by one! :)

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    Nutritional Facts for A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings

    Serving Size: 1 (972 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 4692.3
    Calories from Fat 4325
    Total Fat 480.5 g
    Saturated Fat 125.1 g
    Cholesterol 139.6 mg
    Sodium 425.5 mg
    Total Carbohydrate 63.4 g
    Dietary Fiber 5.3 g
    Sugars 7.4 g
    Protein 44.4 g

    The following items or measurements are not included:

    dried herbs

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