Best 3 Smoky Sirloin Stew With Watercress Dumplings Recipes

Indulge in a symphony of flavors with our delectable Smoky Sirloin Stew, a hearty and comforting dish that will warm your soul on a chilly evening. This savory stew features tender and juicy sirloin steak, slow-cooked in a rich and flavorful broth infused with the smoky essence of paprika and chipotle. Accompanying the succulent steak are an array of garden-fresh vegetables, including carrots, celery, and onions, adding a vibrant crunch and natural sweetness to each bite.

To elevate this culinary experience, we've included a delightful recipe for homemade watercress dumplings. These fluffy and herbaceous dumplings, crafted with fresh watercress, provide a delightful textural contrast to the tender stew. The subtle peppery flavor of the watercress adds a refreshing touch, perfectly complementing the smoky and savory notes of the stew.

This comprehensive article offers a step-by-step guide to creating this mouthwatering dish, ensuring success for both novice and experienced cooks alike. Detailed instructions and helpful tips accompany each recipe, empowering you to recreate this culinary masterpiece in your own kitchen. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises to satisfy and delight.

Here are our top 3 tried and tested recipes!

BEEF STEW WITH DILLY DUMPLINGS

Beef Stew with Dilly Dumplings image

For a comforting meal, try this savory stew from field editor Bernadine Dirmeyer of Upper Sandusky, Ohio. The combination of fluffy, well-seasoned dumplings and tender meat and vegetables is so good, you'll want to serve it to guests.

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 8 servings.

Number Of Ingredients 23

Ingredients

1/3 cup all-purpose flour
1-1/8 teaspoons salt, divided
1/4 teaspoon pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
4 cups water
2 cups sliced fresh carrots
2 cups cubed peeled potatoes
2 medium onions, chopped
1-1/2 cups sliced celery
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
DUMPLINGS:
1-1/2 cups all-purpose flour
1 tablespoon minced fresh parsley
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dill weed
1 egg, lightly beaten
2/3 cup fat-free milk
1 tablespoon canola oil

Steps:

In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

Nutrition Facts : Calories 407 calories, Fat 14g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 699mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

CHUNKY SIRLOIN BEEF STEW

Chunky Sirloin Beef Stew image

You don't need to simmer homemade stew for hours when you use a more tender cut of beef, like sirloin steak. This hearty dish will fill you up after a day of sledding or skating.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound beef sirloin steak, cut into 1/2-inch cubes
3 medium carrots, sliced
4 celery ribs, sliced
1 small onion, chopped
2 tablespoons canola oil
2 cans (14-1/2 ounces each) beef broth
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed
3/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup cold water
1 teaspoon browning sauce, optional

Steps:

In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

Nutrition Facts : Calories 184 calories, Fat 8g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 306mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

SMOKY CHICKEN STEW WITH DUMPLINGS

Smoky Chicken Stew With Dumplings image

I saw Rachel Ray make a Smoky Sirloin Stew on her show, but I wasn't in the mood for beef. I made it with chicken instead. Everyone LOVED it, so I thought I would post my version for people to try. The directions make this look like it takes a lot longer than it does. This is perfect autumn/winter comfort food.

Provided by SueBelcher

Categories Stew

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken breasts
2 tablespoons vegetable oil
4 slices bacon, cut into small pieces
3 carrots, cut up
3 celery ribs, cut up
1 bay leaf
1 teaspoon dried thyme
2 tablespoons flour
1 cup dry red wine
1 tablespoon Dijon mustard
5 1/2 cups chicken broth
1/2 teaspoon liquid smoke flavoring
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups biscuit mix (prepared with chicken broth instead of the water according to the package directions)

Steps:

Heat a heavy bottomed large, wide pot or pan over high heat.
Cut the chicken into bite size pieces.
Add oil to the pan and heat.
Add chicken and caramelize for 2 minutes on each side.
Remove chicken from pan to a shallow dish and cover loosely with foil.
Reduce heat to medium high.
Add bacon to the pan and brown bacon at edges, rendering fat.
Add carrots and celery to the pan, bay leaf and thyme.
Stir and cook vegetables 4 minutes.
Add flour to the pan, stir and cook another minute.
Whisk in wine and mustard and scrape up pan drippings and burned bottom.
Add broth.
Cover and bring liquid to a boil, 1 to 2 minutes.
Mix biscuit mix.
Add chicken back to the pan and settle it in so that it is covered with sauce.
Use salt and pepper to season according to individual tastes.
Drop large spoonfuls of biscuit mix into the pan onto the surface of the stew, leaving room for the dumplings to puff up, and cover the pan.
Cook 8 minutes until dumplings plump.
Serve stew with dumplings.

Nutrition Facts : Calories 564.1, Fat 21.6, SaturatedFat 5.5, Cholesterol 99, Sodium 1661.8, Carbohydrate 36.3, Fiber 2.4, Sugar 8, Protein 45.6

Tips:

Choose the Right Cut of Beef: Opt for a sirloin steak that has good marbling, as this will help to keep the stew moist and flavorful during cooking.
Sear the Beef Properly: Before stewing, sear the beef in a hot pan to create a flavorful crust and lock in the juices.
Use a Variety of Vegetables: Don't limit yourself to just a few vegetables in your stew. Experiment with different root vegetables, leafy greens, and herbs to create a more complex and interesting flavor profile.
Add Richness with Bone Broth: Instead of using just water, use bone broth as the base for your stew. This will add depth and richness to the flavor of the dish.
Don't Overcook the Dumplings: When making the watercress dumplings, be careful not to overcook them. They should be light and fluffy, not dense and chewy.

Conclusion:

Smoky sirloin stew with watercress dumplings is a hearty and flavorful dish that is perfect for a cold winter night. By following the tips above, you can create a delicious and satisfying stew that your family and friends will love. So next time you're looking for a comforting and flavorful meal, give this recipe a try!