By French Tart on December 11, 2007
Photo by Bonnie G #2
Photo by Bonnie G #2
"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."
Serving Size: 1 (972 g)
Servings Per Recipe: 4
"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~"
"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."
"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! :)"
"Lovely recipe.. I doubled it and added extra liquid..we had leftovers in a piecrust the next day. thankyou for a great recipe."
"Wonderful dish it has a very rich flavor. I always love stews and this one will definately be made again. I only changed some of the veggies adding in parsnips and a turnip from the garden I also used the wine option. My only complaint is idiot that I am I made this ahead and froze it and then FORGOT the dumplings! But I'm sure they are good too"
"When I wanted to make a beef stew on this cold November day knew this was the one to try when I saw it was your's Frenchie. Every one of your recipes have been outstanding and this one is no exception. Loved the idea of the dumplings with it and they were so easy to make. The only thing I did differant was leave out the turnips as I had none, and add some oregano and basil to the soup. Used the beef broth with wine and DH declared this the best stew he's ever had and I have to agree. Thick, rich and meaty with the soft, savory dumplings - perfect."
"I only made the dumplings, I'll admit. I used fridge-hard butter. They were PERFECT!!!"
"This was very tasty. I really liked the turnip. It does only serve 4."
"Absolutely wonderful! I was making this for a larger group (of *very* hungry people ;) ), so I doubled the recipe, and used ground beef because I had an abundance of it that needed to be used up. Having not quite enough carrots for a doubled recipe, I added in two parsnips and loved what that did for the flavor. I also added four smaller-sized potatoes that needed to be used up, which made the dish even more complete. Because of the extra veggies, I included a bit more liquid than called for, using some of the reserved liquid from the 14.oz can of diced tomatoes that I'd drained and added. This was a HUGE hit with my fiance and our friends! People went back for seconds -- and in some cases, thirds! Thanks for sharing a keeper of a recipe!"
"Excellent recipe, FT! I made it in the crockpot and added some bouquet garni. It has an excellent flavour. Thanks."
"Absolutely brilliant. I also did improvise a little by adding some tomatoe puree and reduced Rioja to "lift the flavours". Great !"
"Very nice stew! I did however improvise (sorry) by adding a turnip and potatoe to the veges. I also (sorry) added 2 bay leaves. The dumplings were superb! Lovely dish. Thank you for sharing!"
"When I saw this recipe I knew I had to make it. It was awsome, I served it with your saffron roast vegetables. I did not have suet so I used chilled butter as you suggested. I cooked in the slow cooker for 4 hours on high. Best stew recipe I have had, thanks french tart."
"Thank you so much for this recipe. I made this as a special dinner for us for Christmas Eve. I made just as stated except that I diced one med potato and added it to the stew. I used a 10oz can of Rotel tomatoes with green chillis to give it a little kick. Excelent meal."