Best 5 Beef Stew Dumplings From Scratch Recipes

BISCUIT MIX DROP DUMPLINGS FOR STEW

Steps:

• Gather the ingredients.
• In a mixing bowl, combine the biscuit mix with the milk.
• Stir the mixture with a fork until the ingredients are thoroughly moistened.
• When your stew is nearly ready to serve, drop tablespoons of the dumpling mixture on top of the simmering stew.
• Cook over low heat at a gentle simmer for 10 minutes, uncovered.
• Cover and cook for 10 more minutes. You may need to stir it a few times to keep the stew from scorching.
• To serve, gently ladle a portion of the stew topped with a dumpling into an individual serving dish.

DUMPLINGS FOR STEW-GRANDMA'S OLD FASHIONED RECIPE

Steps:

• 1. Stir together flour, baking powder, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough. Drop by spoonfuls into boiling soup or stew. Cover and simmer 15 minutes without lifting lid. Serve.
• 2. VARIATION: To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

BEEF STEW WITH CHEDDAR DUMPLINGS

Steps:

• In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

BEEF STEW WITH DUMPLINGS

Steps:

• 1. Combine first 3 ingredients and brown in hot oil in a large Dutch oven.
• 2. Stir in the next 7 ingredients; cover, reduce heat and simmer for 1 hours.
• 3. Add potatoes, carrots, onions and celery; cover and cook over low heat for 35 minutes.
• 4. Mean while, in a mixing bowl, sift together flour, baking powder and 1 tsp. salt.
• 5. Cut in shortening and blend well.
• 6. Pour in 1 cup of milk and mix together until thoroughly blended
• 7. Shape dumpling dough into 2 inch balls.
• 8. Drop dumplings into stew. Cover and simmer for 20 more minutes.
• 9. Sprinkle with fresh, chopped parsley.