Best 5 A Winters Walk Beef And Carrot Stew With Herb Crusted Dumplings Recipes

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Embark on a culinary journey with our savory Beef and Carrot Stew, a heartwarming dish that exudes comfort and nourishment. This classic stew is a symphony of tender beef, sweet carrots, and an aromatic broth that seeps into every bite. The addition of herb-crusted dumplings elevates the stew to a new level, creating a delightful textural contrast and an explosion of flavors with each bite. Indulge in this hearty and delectable stew, perfect for a cozy winter's day or a special family gathering. Alongside the main recipe, you'll also discover variations to suit your preferences, including a vegetarian stew option for those seeking a meatless alternative.

Here are our top 5 tried and tested recipes!

A WINTER'S WALK BEEF AND CARROT STEW WITH HERB CRUSTED DUMPLINGS



A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings image

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.

Provided by French Tart

Categories     Stew

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 15

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
salt
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

Steps:

  • 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.
  • DUMPLINGS:.
  • 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.

BEEF STEW WITH CARROTS AND FRESH HERBS



Beef Stew with Carrots and Fresh Herbs image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons canola oil
3 pounds boneless beef stew meat, preferably chuck, cut into 1- to 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into thin slices
1 bottle dry red wine
1/4 cup red wine vinegar
4 cups enriched beef stock
1/4 cup smooth Dijon mustard
12 small parsnips, peeled
4 tablespoons unsalted butter, divided
1 tablespoon dark-brown sugar
2 bay leaves
12 small carrots, peeled
2 tablespoons extra-virgin olive oil
1 cup shelled peas
Parsley for garnish
Chives for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
  • Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

IRISH BEEF 'N' CARROT STEW



Irish Beef 'n' Carrot Stew image

My husband was born on St. Patrick's Day, and this is the special meal I make to celebrate that occasion. My family looks forward to it all year.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 4-6 servings.

Number Of Ingredients 11

1 pound carrots, cut into 2-1/2 inch pieces
2 medium onions, chopped
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and pepper to taste
1-1/2 pounds boneless beef chuck steak, cut into 1-inch strips
1/2 teaspoon chopped fresh basil
2/3 cup Guinness, other dark beer or beef broth
1 teaspoon honey
2/3 cup additional beef broth
Mashed potatoes or boiled potatoes

Steps:

  • Place carrots in a greased shallow 2-qt. baking dish. In a skillet, saute onions in oil for 5 minutes or until tender. Using a slotted spoon, transfer onions to dish., In a resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat; reserve flour mixture. In the same skillet, brown meat in oil on all sides. Transfer to baking dish., Stir reserved flour mixture into oil; cook and stir over medium heat for 1 minute. Add basil and beer or broth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in honey and additional broth; return to a boil, stirring constantly. Pour over beef. Cover and bake at 325° for 1-1/2 hours or until beef is tender. Serve with potatoes.

Nutrition Facts :

BEEF AND CARROT STEW (CROCK POT)



Beef and Carrot Stew (Crock Pot) image

Make and share this Beef and Carrot Stew (Crock Pot) recipe from Food.com.

Provided by papergoddess

Categories     Stew

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 (8 ounce) can tomato sauce
1/2 cup Burgundy wine
2 cups cooked beef (cubed or diced)
1 (16 ounce) can sliced carrots
1 tablespoon dried onion flakes
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/8 teaspoon cinnamon
hot cooked noodles

Steps:

  • In saucepan melt butter; blend in flour and stir until smooth.
  • Stir in tomato sauce and wine; cook and stir until bubbly.
  • Transfer to crock pot; stir in beef and remaining ingredients EXCEPT noodles.
  • Cover and cook on low 4-6 hours.
  • Serve over hot cooked noodles.

BEEF AND CARROT STEW



Beef and Carrot Stew image

This is a good stew for OAMC (once a month cooking) since it doesn't have any potatoes and thus will freeze well. Fresh made cheesy dumplings finish off the meal.

Provided by threeovens

Categories     Stew

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, diced
2 celery ribs, diced
1 3/4 lbs lean beef, cut into cubes
13 1/2 ounces beef stock
3/4 cup red wine
2 bay leaves
1 3/4 tablespoons flour
4 carrots, cubed
salt & freshly ground black pepper

Steps:

  • Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and sauté for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and sauté for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
  • Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.

Nutrition Facts : Calories 275.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 78.1, Sodium 332.1, Carbohydrate 9, Fiber 1.7, Sugar 3.1, Protein 29.2

Tips:

  • For a richer flavor, brown the beef in batches instead of all at once.
  • Use a Dutch oven or other heavy-bottomed pot for even cooking.
  • Add a splash of red wine or beer to the stew for extra depth of flavor.
  • Don't overcook the carrots, as they should still have a slight crunch.
  • Make sure the dumplings are cooked through before serving.
  • Garnish the stew with fresh herbs, such as parsley, thyme, or rosemary, for a pop of color and flavor.

Conclusion:

This hearty and flavorful beef and carrot stew is the perfect comfort food for a cold winter day. The tender beef, sweet carrots, and fluffy herb-crusted dumplings are sure to warm you up from the inside out. Serve it with a side of mashed potatoes or crusty bread for a complete meal.

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