A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings
photo by Bonnie G #2
- Ready In:
- 2hrs 15mins
BEEF AND CARROT STEW
- 1 1⁄2 1 1/2 lbs braising beef, trimmed of fat and cubed or 1 1/2 lbs lean ground beef
- 2 tablespoons plain flour
- 1 ounce butter
- black pepper
- 2 medium onions, peeled and chopped
- 2 -4 garlic cloves, peeled and finely diced
- 4 large carrots, peeled and diced
- 2 small turnips (optional) or 2 small swede, peeled and finey diced (optional)
- 8 ounces chopped plum tomatoes
- 1⁄2 pint beef stock (made up with half water and beer or beef stock, made up with half water and wine)
- 8 ounces self raising flour
- 1 teaspoon dried herbs (such as parsley, sage, thyme, majoram and rosemary) or 1 tablespoon freshly chopped mixed herbs (such as parsley, sage, thyme, majoram and rosemary)
- 4 ounces shredded vegetable suet or 4 ounces grated frozen butter
- water, to mix
BEEF AND CARROT STEW:
- Toss the meat in the flour that has been seasoned with salt and pepper.
- Fry the meat in the butter (over a medium to high heat) in a large roomy frying pan or skillet until browned, turning constantly.
- Remove the sealed browned meat and set aside.
- 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.
- 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.
- 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.
- Serve immediately with steamed cabbage, greens and baby potatoes.
- Mix the flour with the salt, pepper and herbs in a mixing bowl.
- 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.
- 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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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! :)
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
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RECIPE SUBMITTED BY
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