The Dumpling Diary

Dis cooking so you cooking too.

Beef Stew and Dumplings October 18, 2010

Okay, so here’s a new cooking video for a tastytasty recipe for Beef Stew with Dumplings/Dough Boys… I’ll note that the dumpling recipe isn’t mine, originally. I’m posting the ingredients and method below, as well as for my previous videos! Hope you like!


For the Stew
1 lb beef stew meat (1″ chunks or cubes)
1/2 cup flour
1/2 tsp salt
1/2 tsp crushed black pepper
2 tsp fat
2-3 cups water
1 tsp vinegar (red wine, if possible)
1-2 bay leaves
2 tsp Worcestershire sauce
1 sprig fresh rosemary (optional, or use 3/4 tsp dried)
1/2 tsp salt
1 Tbsp Marmite (optional)
2-3 carrots, sliced
1 cup diced turnip (1″ cuts)
1 medium onion, sliced
1 lb new potatoes, 1″ chunks
Another 1 1/2 cups water, plus more if necessary
1 cup fresh or frozen peas
Salt and pepper to taste

For the Dumplings:

1 cup flour
1 Tbsp butter OR lard/shortening
1/4 tsp salt
2 tsp baking powder
1/2 cup milk (plus another 1/4 cup or more if necessary)
Combine 1/2 cup flour with 1/2 tsp salt and 1/2 tsp pepper in a bag or small bowl, to coat beef. Shake off excess flour. Heat 2 tsp fat in large pot, and brown meat well in two batches. You might have to add a little more fat, possibly. Use medium – medium high heat. Then, place all meat in the pot, cover with water (maybe 2-3 cups), add bay leaves, rosemary, vinegar and Worcestershire. Cover and let simmer over medium low or low heat for about 2 hours, stirring occasionally. Add salt (and Marmite, if using), stir to dissolve, then add vegetables. Add water (the 1 1/2 cup part, about that much), to just cover vegetables. Stir, cover and let simmer for 40-60 minutes, until all vegetables are cooked (the turnip is the main concern). Then, season to taste, and start on the dumplings.
To make dumplings, mix dry ingredients in a smallish cooking bowl. Cut in butter (or lard) to the size of small peas, and then stir in milk with a fork, just till moistened. If mixture is too dry (you want a very thick but pliable batter), add a splash more of milk. Don’t overmix, though, they’ll end up very tough! Use teaspoons to drop dumplings into your simmering stew, you’ll end up with 7 or 8, if you play your cards right. Go for 1.5 – 2 Tbsp of batter per dumpling. Then, cover, and let simmer over medium heat for 12-15 minutes (I do 13 or so usually). DO NOT PEAK. They’re steaming in derr! Anyhow, once they’re done, they’ll be nice and fluffy and light. Remove them with a spoon (slotted works well) onto a plate, and set aside (you could cover them to keep them warm, although there isn’t much cooking left now). To your stew, stir in 1 cup fresh or frozen peas. Let cook 2-3 minutes or so. If your stew is too thin, you can thicken it with a slurry of equal parts cornstarch and water, I suggest 1 Tbsp of each, or 2 Tbsp of each, depending on how thick you like it. Anyhow, that’s it! Serve in bowls topped with a dumpling or two and enjoy!
Helpful hint: Do not drop an entire salt shaker in by accident like I did.


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