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Slow Sunday and A Winter’s Walk Beef and Carrot Stew with Herb Crusted Dumplings

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

– Slow Sunday –

A Winter’s Walk Beef and Carrot Stew with Herb Crusted Dumplings

 Slow Sunday

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, through the snow as it has been lately.  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 as well as braising/stewing steak or chuck steak. I have allowed two dumplings per person here – but please adapt the quantities to suit; we always find two dumplings each very satisfying as well as being totally necessary after de-booting and knocking the icicles of your hands and nose. There is no need to serve much else with this filling and comforting stew, maybe some steamed cabbage, mashed potatoes or greens would be nice…..or a few extra carrots.  This serves four people with very generous helpings, however, you may need a walk AFTERWARDS, or a post-prandial nap….I leave the post stew activity up to you. A nice glass of robust red (wine) or a pint of ale would be great accompaniments, or if the mood suits, a cup of tea………This can be made in a slow cooker (crock pot) 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…….don’t forget your scarves, hats and gloves and make sure you stoke the fire up too.

Winter's Walk Beef and Carrot Stew with Herb Crusted Dumplings

This big beefy recipe is being entered into my Slow Sunday Blog Hop that can be found here: Slow Sunday Blog Hop. Every week you can add ANYTHING that is considered slow and comforting, the sort of food you would cook on a lazy and slow Sunday. There are some lovely recipes that have been added already, and it’s a great way to share delicious food. I am shooting off for now, I will be back tomorrow with some romantic recipes, both savoury and sweet treats……see you later, Karen.

Beef & Carrot Stew with Herb Crusted Dumplings

Print recipe
Beef & Carrot Stew with Herb Crusted Dumplings
Serves 4
Prep time 15 minutes
Cook time 2 hours
Total time 2 hours, 15 minutes
Region British
By author Karen S Burns-Booth
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.

Ingredients

  • 675g lean stewing beef (trimmed of fat and cubed)
  • 110g shredded vegetable suet (Or, grated frozen butter)
  • 1 teaspoon dried herbs (such as parsley, sage, thyme, majoram and rosemary)
  • 225g self raising flour
  • 300ml beef stock ( made up with half water and beer or beef stock, made up with half water and wine)
  • 225g chopped plum tomatoes
  • 4 large carrots, peeled and diced
  • 2 - 4 garlic cloves, peeled and finely diced
  • 2 medium onions, peeled and chopped
  • salt & black pepper
  • 25g butter
  • 2 tablespoons plain flour
  • water, to mix

Optional

  • 2 small swedes (peeled and finey diced)
  • 2 small turnips (peeled and finey diced)

Note

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.

Directions

Step 1 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.
Step 2 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.
Step 3 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.
Step 4 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.
Step 5 Serve immediately with steamed cabbage, greens and baby potatoes.
Step 6 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.

Winter's Walk Beef & Carrot Stew with Herb Crusted Dumplings

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Comments

  1. Lucy says

    Oooh yes please I love ‘Slow’ Sundays. This looks delicious….do I have to go for the walk or can I just look out of the window? I am having trouble staying on my feet in all the snow and ice! I will stay home and inhale the slow pot aromas. x

    Reply

    • Karen says

      Thanks Mary – it is such a great meal for cold days and a bit of a non-diet treat! Lovely to see you here, I need to pop over to see you!

      Reply

  5. Dave at eRecipeCards says

    Delicious. I am especially enamored with the dumplings. As always, such a terrific post and so much fun to read!

    BTW, I made a Fennel bulb salad largely inspired by your post from the other day for my scallops that was INCREDIBLY well received for my party. I did serve my “ubiquitous” Pea Puree with a Beef Wellington that was equally talked of in glowing terms (none of which were ubiquitous).

    😉
    Dave

    Reply

    • Karen says

      Dave, it is always a pleasure to read your comments, you have such a dry sense of humour which I love and appreciate! I am SO pleased that your “ubiquitous” Pea Puree was as well received as the fennel salad!! Karen

      Reply

  7. Cakeboule says

    I do love a good slow cooked meal – I make then regulary and I have to do one when I get back from my hols – so will try this one as I have beef in teh freezer waiting for me. It will be nice to have a change from the normal recipes I have stuck too.

    Reply

  9. Lauren says

    I made this recipe a couple of years ago after finding it among your Recipezaar recipes. It was delicious–absolutely perfect for post-walk nourishment!

    Reply

  10. Fiona Matters says

    I love beef stew – particularly at this time of year, however I’ve never had dumplings and am very tempted to try. Cheers for the idea.

    Reply

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