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

"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."
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by MsSally photo by MsSally
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
2hrs 15mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. The title of this recipe lured me right in and I'm so glad it did! What a scrumptious meal this provided. We went on a fall bike ride through the woods while this was simmering and came back to the delicious aroma. The flavoring is lovely and I love the addition of herb crusted dumplings. C'est magnifique! ~Made for the Nov. Aussie/NZ Swap~
     
  2. What a great stew recipe!!! I made this last night and we loved it. It was a little runny for stew, but I will use a bit more flour next time when browning the meat....easy enough fix. The dumplings were a great addition to this stew. I used my food processor to grate up the frozen butter and it was a breeze. Thank you so much for sharing this very good stew recipe with us. I plan on making this many times in the cold winter months.
     
  3. This stew is wonderful. I made this all in one dutch oven careful to keep the "fond" in the pot. I did have to add butter between browing & removing the meat & adding the vegtables. Also I added a full pint of liquid, half beef stock & half red wine. As for the tomatoes I chopped two roma tomatoes into chuncks. It was the most amazing stew I ever made or ever ate. I didn't make the dumplings because it's just me & I was feeling lazy tonight, but definately going to make them next time. This could feed a family of four or five easy. Thank you French.. I've saved just about every recipe you've posted & am working through them one by one! :)
     
  4. Lovely recipe.. I doubled it and added extra liquid..we had leftovers in a piecrust the next day. thankyou for a great recipe.
     
  5. Wonderful dish it has a very rich flavor. I always love stews and this one will definately be made again. I only changed some of the veggies adding in parsnips and a turnip from the garden I also used the wine option. My only complaint is idiot that I am I made this ahead and froze it and then FORGOT the dumplings! But I'm sure they are good too
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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