Stew - Beef stew with buttermilk dumplings recipes

Author: Aaron Ward

Rich with ale and caramelized onions, this stew provides a thick, hearty base for the fluffy white dumplings that are dropped in at the end of cooking. One of the best stews I've ever eaten and very comforting on a cold winter's night!

Beef Stew With Buttermilk Dumplings
Beef-Ale Stew and Green Onion-Buttermilk Dumplings
Beef Stew with Buttermilk and Chive Dumplings
Beef and vegetable casserole with rosemary dumplings
How do you make a diabetic stew?
What is Korean beef stew made of?
How long does it take for dumplings to cook in a slow cooker?
How do you make a beef stew brine?

Beef Stew With Buttermilk Dumplings

Rich Gravy and Full of Flavor with the addition of Ale. Dumplings are light and fluffy! One of the best stews I've ever eaten and very comforting on a cold winter's night!
Provided by: chefRD
Total time: 240 minutes
Cook time: 210 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 14

Ingredients:

4 lbs stew meat
6 tablespoons all-purpose flour
2 cups all-purpose flour
3 3/4 teaspoons salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 (12 ounce) bottles ale
2 large vidalia onions
8 ounces mushrooms
3 large carrots
1/2 teaspoon baking soda
4 1/2 tablespoons cold butter (cut into small pieces)
3/4 cup buttermilk
1 egg

Nutrition:

How to cook:

In a large bowl, toss beef with 3 Tbsp flour, 1 tsp salt and 1 tsp black pepper.
In a large pot over medium high heat 1 Tbsp vegetable oil. Add enough beef to pot to form only a single layer (don't overcrowd the pot) brown beef on all sides (takes around 7 mins per batch). Transfer to a large bowl. Brown remaining batches of beef in 2 batches.
Add 1 bottle of ale to pot scraping brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to med-high heat.
Add remaining Tbsp oil to pot. Add onions and 2 tsp salt, cook stirring often, until onions are transparent and turn a golden color (takes about 20 mins).
Remove lid, raise heat to med-high heat. Stir in 3 Tbsp flour, and cook 3 mins stirring often.
Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook stirring occassionally, until the beef is tender (around 3 hours).
Dumplings:.
Start to make these about 40 mins before serving-.
In a medium bowl stir together remaining 2 cups of flour, 3/4 tsp salt and 1/2 tsp baking soda.
Using a pastry blender or your fingers work cold butter into flour mixture until it resembles cornmeal with pea sized pieces. In another bowl, whisk together buttermilk and egg.
Gently fold wet ingredients into dry. Mix until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp at a time.
Gently form dough into 12 equal balls and drop into bubbling hot stew. Cover pot and cook 20-30 mins or until the dumplings are fluffy and cooked through.
Let sit 15 minutes before serving. Stew thickens as it cools.

Notes: Beef-Ale Stew & Green Onion-Buttermilk Dumplings Recipe, Ingredients · 4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces · 6 tablespoons plus 2 cups all-purpose flour · 3 3/4 teaspoons salt

Tags:

beef and vegetable casserole with rosemary dumplings stew and green onion-buttermilk dumplings beef-ale stew and green onion-buttermilk dumplings beef and vegetable casserole with rosemary stew with buttermilk and chive dumplings beef stew with buttermilk and chive dumplings beef stew with buttermilk dumplings

Beef Stew and Buttermilk Dumplings

Beef Stew and Buttermilk Dumplings. Watch later. Share. Copy link. Info. Shopping. Tap to Duration: 13:24

Beef-Ale Stew and Green Onion-Buttermilk Dumplings

Rich with ale and caramelized onions, this stew provides a thick, hearty base for the fluffy white dumplings that are dropped in at the end of cooking. Prep and Cook Time: about 4 hours, 30 minutes.
Provided by: MyRecipes
Total time: 270 minutes
Yields: 8 servings
Number of ingredients: 14

Ingredients:

4 pounds beef chuck, trimmed of excess fat and cut into 1 1/2-in. pieces
6 tablespoons plus 2 cups all-purpose flour
3 ¾ teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 bottles (12 oz. each) ale
2 large onions, thinly sliced
8 ounces mushrooms, trimmed and quartered
3 large carrots, peeled, halved lengthwise, and cut into 1-in. lengths
½ cup thinly sliced green onions (green part only)
½ teaspoon baking soda
4 ½ tablespoons cold butter, cut into small pieces
About 3/4 cup buttermilk
1 egg

Nutrition:

How to cook:

In a large bowl, toss beef with 3 tbsp. flour, 1 tsp. salt, and pepper. In a large pot over medium-high heat, heat 1 tbsp. vegetable oil. Add enough beef to pot to form a single layer (about 1/3 of beef), being careful not to overcrowd pot. Brown meat on all sides, about 7 minutes total per batch. Transfer to a large bowl and brown remaining beef in 2 batches. If meat or pan juices start to scorch, reduce heat.
Add 1 bottle ale to pot, scraping up brown bits with a wooden spoon. Pour ale over reserved beef and return empty pot to medium-high heat.
Add remaining tbsp. oil to pot. Add onions and 2 tsp. salt. Cook, stirring often, 2 minutes. Cover pot and reduce heat to low. Cook, stirring occasionally, until onions have a hint of gold color, about 20 minutes. Remove lid, raise heat to medium-high, stir in 3 tbsp. flour, and cook, stirring often, 3 minutes. Add mushrooms, reserved beef and ale, remaining bottle of ale, and carrots. Bring to a boil. Cover and lower heat to a gentle simmer. Cook, stirring occasionally, until beef is tender, about 3 hours.
About 40 minutes before serving, make dumplings: In a medium bowl, stir together remaining 2 cups flour, green onions, remaining 3/4 tsp. salt, and baking soda. Using a pastry blender or your fingers, work cold butter into flour mixture until it resembles cornmeal with some pea-size pieces. In another bowl, whisk together buttermilk and egg. Gently fold wet ingredients into dry, mixing until a very shaggy dough forms. If more liquid is needed, add additional buttermilk 1 tbsp. at a time. Gently form dough into 12 equal balls and drop into stew. Cover pot and cook 20 to 30 minutes, or until dumplings are fluffy and cooked through. Let sit 15 minutes before serving; stew will thicken as it cools.
Note: Nutritional analysis is per serving.

Notes: Beef stew with buttermilk dumplings, Carefully remove bay leaves. Transfer stew into serving bowls and garnish with reserved chopped parsley (optional). Season stew to taste and top with dumplings.

Beef Stew with Buttermilk and Chive Dumplings

Beef Stew with Buttermilk and Chive Dumplings
Provided by: sheril1313
Total time: 240 minutes
Cook time: 180 minutes
Prep time: 60 minutes
Yields: 6 servings
Cuisine: not set
Number of ingredients: 11

Ingredients:

Nutrition:

How to cook:

Cube stewed beef into smaller bite in a bowl along along with chopped onion and garlic. Add salt and pepper. Mix. Sprinkle with flour, garlic powder, onion powder, crushed red pepper. Mix to coat. Let set for a few to dry out some.
Preheat dutch oven on med-high. Add EVOO. Brown beef/onion/garlic well. Add enough beef broth to cover. Bring to boil for several minutes to "thicken". Add more of the broth just to thin back out. Simmer for an hour or so.
Clean, cube and add all veggies to the pot. Add the remainder of broth. Turn up heat and bring to gentle boil. Watch and simmer until it is how you like it, maybe a couple hours.
Dumplings:
Turn up heat on stew to light boil. MIx Bisquick, chives and buttermilk. Drop on stew. Cook for 10 minutes uncovered. Put the lid on and cook another 10 minutes.
All done.

Notes: Beef Stew and Buttermilk Dumplings, Beef Stew and Buttermilk Dumplings. Watch later. Share. Copy link. Info. Shopping. Tap to Duration: 13:24

Beef and vegetable casserole with rosemary dumplings

Come in from the cold and warm up with this crowd-pleasing casserole.
Provided by: Emma Braz
Total time: 225 minutes
Cook time: 205 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 13

Ingredients:

40.00 ml plain flour
1kg gravy beef, trimmed, cut into 3cm cubes
18.20 gm olive oil
4 brown pickling onions, halved
123.75 gm red wine
765.00 gm beef stock
Mutti Polpa Finely Chopped Tomatoes 400g
1 bunch baby carrots, trimmed, peeled, halved
200g small button mushrooms
150.00 gm self-raising flour
50g butter, softened
20.00 ml chopped fresh rosemary leaves
130.00 gm buttermilk

Nutrition:

Calories: 85.83 calories
Fat: 15.2 grams fat
Saturated Fat: 7.1 grams saturated fat
Carbohydrate: 40.0 grams carbohydrates
Sugar: 6.4 grams sugar
Protein: 14.1 grams protein
Cholesterol: 25.3 milligrams cholesterol
Sodium: 1.5 milligrams sodium

How to cook:

Place flour on a plate. Toss beef in flour, shaking off excess. Transfer to a bowl. Heat half the oil in a heavy-based large saucepan over medium heat. Cook beef, in batches, for 3 minutes or until browned all over. Transfer to a bowl.
Heat remaining oil in pan. Add onion. Cook, stirring, for 4 to 5 minutes or until onions are browned. Return beef to pan. Stir in wine, stock and tomato. Cover, bring to the boil. Reduce heat to low. Simmer for 1 hour 45 minutes. Add carrot and mushroom. Simmer, uncovered, for 45 minutes or until vegetables and meat are tender. Season with salt and pepper.
Meanwhile, place flour in a bowl. Rub in butter until mixture resembles fine breadcrumbs. Make a well in centre. Add rosemary and buttermilk. Season with salt and pepper. Stir until just combined. Place heaped tablespoons of mixture, 2cm apart, on casserole. Cook, covered, for last 15 minutes or until dumplings are puffed and cooked through. Serve.