I think I have a problem.......I would eat fluffy dumplings even if they were on stew made of used car tires. Thank you for an excelente recipe, no nonsense video and providing ingredients and quantities. Well done!
@@manicangel7796 Yes, manic I came for the dumplings too. Stew is great but without dumplings, it would have to REALLY good stew. And if one can make stew that good, why leave out dumplings :)
I was looking for weather I need to used baking soda or powder to make my dumpling noodles. Loved to know it was baking powder I needed to fluff up my egg noodles. But honestly... You could have used a little more flour in your beef soup to thicken it up to stew level. Just my opinion on the finished product. Who am I? Nobody. I was just trying to figure out what I needed in my egg noodle recipe to poof them out in the beef stew I am making tonight. Great video though. I liked you put fresh herbs in your dumplings. I'm gonna do that with my poofy egg noodle tonight. Much respect.
True that - a thicker stew like broth is quite nice. I've personally always preferred mine without thickening, and my kids like to drink their broth with a straw lol. Also the leftovers always seem to naturally thicken up some. I just love all ways. cheers!
A couple of thoughts here... It's possible the pot is not distributing the heat well enough. I remember this happening on an old pot I used to have. A sturdy pot can go a long way. Also, there's a chance the heat is too HIGH during the simmering part. You could try setting the heat as LOW as possible without loosing your simmer. Liquid can also help. Wine, stock or water will create a barrier that protects the stew from too much heat. And if the stew gets too thick while the dumplings are cooking, then it will stick to the bottom. And if you like your stew thick, you can always thickin it up later. So all of the above comes down to managing heat. Hope that helps.
Nice. My mom used to make these. They're awesome. (you might want to correct the ingredient list in the description baking "flour" to baking "powder"). Enjoyed!
I hear ya. My kids love it as a broth as opposed to a "gravy". So to each family their own, I guess. I do like how there are multiple approaches to stew. I, for example, love adding red wine to deglaze and add a ton of flavor there. I've heard of many people share their personal twists on stew, and I think the variety is inspiring. I would never want anyone to think that MY way was the ONLY or BEST method. We cook for those we love! :)
lol I know.. I was embarrassed by that. Trying to cook while filming is a challenge. I still have a lot of learning to do on how to make UA-cam videos while cooking. I'll get better for sure, but until then, you might see some slipups.
What no Worcestershire sauce ??????? and why not roll the dumplings over so they are cooked properly all over and also, they have the stew flavor all round rather than half of it raw uncooked flour.
My mom made dumplings like this. I don’t think her mother made dumplings, so when my father asked for dumplings she must have looked in her old Betty Crocker cook book. However, my dad was from Oklahoma, and he claimed dumplings were homemade noodles. I loved her drop dumplings, but she stopped making them because Dad was dumpling-sensitive, and had a hard time grasping that his way wasn’t the only way.
Thanks for sharing. Yeah, I've come to realize how many different ways there are to prepare them. There are a couple of methods I still want to try. My default is to choose simplicity, but I also have mad respect for long standing traditional dumplings too - simple or not.
How are you keeping potatoes together for 2 hrs?.... Basically same recipe as mine but I add mushrooms and bay leaves.... Actually doing chicken stew as writing this, I was snooping around for a different dumpling recipe and decided to stay with this recipe....
Mmm, chicken stew.. I like your addition of mushrooms and bay leaves. I used small golden potatoes. They maintain their structure, over time, better than other varieties, I find. Also, keeping the stew at a low simmer (not letting it boil) helps.
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I think I have a problem.......I would eat fluffy dumplings even if they were on stew made of used car tires. Thank you for an excelente recipe, no nonsense video and providing ingredients and quantities. Well done!
You and me both!!🤣👍🏾
I'm laughing so hard. Right? Me too! Too be honest, I came for the dumplings but think I'll stay for the whole recipe.
@@manicangel7796 Yes, manic I came for the dumplings too. Stew is great but without dumplings, it would have to REALLY good stew. And if one can make stew that good, why leave out dumplings :)
Very much agreed. Otherwise it would just be soup, would it not? ; )@@roderickcampbell2105
Well I must have a problem too then…..I’m you’re twin…I would rather the dumplings than the meat.
I usually only add salt and pepper. Never made dumplings……but I sure will as soon as I can make stew. Thank you for sharing.
Beef stew with dumplings, never thought of that. Looks awesome.
Made this twice now and the dumplings several times! This is a really easy nice recipe and thanks from Illinois!
I'm so glad! Thanks for sharing.
Excellent! Will give this a shot. I love how weird it seems…
OUTSTANDING. Made your dish twice now, and one with chicken. Thank you.
60107 USA.
Cheers to ya! I had to look up where your zip code was. I live in Carson City, NV.
Let's get it! OMGoodness, I am cooking this tomorrow!!! I am so happy I ran into your channel ☺️ thanks for sharing!!
Good luck! You got this!
Looking nice
Looks delicious 😋 going to definitely make this recipe 👍
This looks so delicious. But I would need three times more dumplings in that Hugh pot. Thanks for the recipe.
The more the merrier!
Excellent job 👏 👍
I’ve watched a lot (a LOT) of cooking channels and I really like how simply you present your recipes. Easy to follow along. Thanks!
Hey thanks for saying so. I try to keep things simple. If I make any other recipes too tough or confusing, you can call me out on it in the future. :)
DELICIOUS EVEN IN AUGUST!⭐️⭐️⭐️⭐️⭐️⭐️⭐️
@@kateskeys ha, even in August.. I love it. My cravings for it usually start in October.
Me to1
Yummy 😋😋
Looks good
I was looking for weather I need to used baking soda or powder to make my dumpling noodles. Loved to know it was baking powder I needed to fluff up my egg noodles. But honestly... You could have used a little more flour in your beef soup to thicken it up to stew level. Just my opinion on the finished product. Who am I? Nobody. I was just trying to figure out what I needed in my egg noodle recipe to poof them out in the beef stew I am making tonight. Great video though. I liked you put fresh herbs in your dumplings. I'm gonna do that with my poofy egg noodle tonight. Much respect.
True that - a thicker stew like broth is quite nice. I've personally always preferred mine without thickening, and my kids like to drink their broth with a straw lol. Also the leftovers always seem to naturally thicken up some. I just love all ways. cheers!
Hi from oz can not stop making your stew 😊😊
So glad you're enjoying it! Cheers!
Thank you for recipe
Most welcome 😊
Great video, dumplings looking amazing I will try it out🤩 Was it plain flour you used? Anyway happy to sub and support 😊.
Hey thanks! Yes, it's plain AP flour. I use Bob's Red Mill.
We washing the meat,? I try it with mushrooms to replace the beef. But thanks for the dumpling recipe.
Always welcome to wash the meat for sure. Mmm mushrooms would be tasty.
My stew always sticks to the bottom. After you add the dumplings. How do you stop that.
A couple of thoughts here... It's possible the pot is not distributing the heat well enough. I remember this happening on an old pot I used to have. A sturdy pot can go a long way. Also, there's a chance the heat is too HIGH during the simmering part. You could try setting the heat as LOW as possible without loosing your simmer. Liquid can also help. Wine, stock or water will create a barrier that protects the stew from too much heat. And if the stew gets too thick while the dumplings are cooking, then it will stick to the bottom. And if you like your stew thick, you can always thickin it up later.
So all of the above comes down to managing heat. Hope that helps.
The Potatoes look a little mushy, love the look of the meat and dumplings!
Nice. My mom used to make these. They're awesome. (you might want to correct the ingredient list in the description baking "flour" to baking "powder"). Enjoyed!
Ha, nice catch. thank you.
Theres no suet in your dumplings ?????
No, I didn't have any. But they would be great with it for sure!
all chefs say im doin stew but never include dumplings i love them
try dumpling mix brilliant
hi try aunt bessie dumplings
That gravy is far to thin,it should be thick and creamy ,I've been making stews for ever that thin gravy would not be allowed in my house 😱
I hear ya. My kids love it as a broth as opposed to a "gravy". So to each family their own, I guess. I do like how there are multiple approaches to stew. I, for example, love adding red wine to deglaze and add a ton of flavor there. I've heard of many people share their personal twists on stew, and I think the variety is inspiring. I would never want anyone to think that MY way was the ONLY or BEST method. We cook for those we love! :)
8:12
8:15
What country stew is this? Seasoning all wrong.
... your dumpling would be better if you used beef suet as the fat ...
Amen to that - would be superior. Butter is simple and almost guaranteed to be in people's kitchen however.
Ohhhh nooooo …..you burnt the ingredients then added more to the burn haiyaaa
lol I know.. I was embarrassed by that. Trying to cook while filming is a challenge. I still have a lot of learning to do on how to make UA-cam videos while cooking. I'll get better for sure, but until then, you might see some slipups.
Great video!! You really showed everything so well and the little ones approved! So delicious and comforting!! Yep....I'll be back for more!!
Thank you. I appreciate it.
What no Worcestershire sauce ??????? and why not roll the dumplings over so they are cooked properly all over and also, they have the stew flavor all round rather than half of it raw uncooked flour.
Great video just like my Mother use to make, thank you for sharing. 😊🎉 🇬🇧
These are the nicest dumplings ever how do you make it taste so great
Looks so beautiful with the dumplings you made the perfect beef stew with dumplings this video is remarkably helpful for everyone thanks.
Just like mine, except I thicken my broth a little like a gravy..
Mmm I like it gravy-like too. My kids always tell me to make it brothy how they like it. I get out voted. Lol
Lovely video, yummy too! Thank you.
Yum yum x
This is just what I was looking for. Thanks.
Absolutely. Cheers!
Excellent 👏Very cute!
Thanks for sharing..yours is the best dumpling method l found on UA-cam..greetings from Abu Dhabi..now lm off to make it
Greetings to you!! Thanks so much! Enjoy!
Older video but so yummy 🎉🎉🎉New Subscriber 🎉🎉🎉
Welcome! So glad to have ya! Yeah, this one is my most popular one for some reason.
Somebody is missing in the end . Thanks will try the receipe
Thank you I'm going to try this. I only made chicken & dumplings, never beef stew, my family will love this😊❤
Awesome! I'm sure it will turn out great!
Put some cheese in the dumpling mix yummy .....
Amazing. Adding to my playlist. The only issue, I need double the amount of dumplings..
I hear that. Nothing wrong with MORE dumplings! :)
looks delicious
Yum!
The dumplings good great, but that is not stew, that is beef soup.
No difference 😂
My mum used to add something to thicken it. Not sure if it was lentils or split peas
Looks lovely.
I’ve had rolled dumplings in beef roast gravy and it was delicious. Not many people know about beef and dumplings. Going to try this recipe.
Mmmm gravy. :)
I think your wife is very lucky and well fed.
You prepare the stew the same way as I. I add 1/2 c red wine to the stew to help it tenderize more. Thanks.
Agreed, red wine helps and is delicious.
Looks Delicious !
Did your beef stew and dumplings love love taste amazing thank you😊😊
Cheers! You're awesome!
great stuff mate love it and i would also being British have white bread and butter to go with it.
Ha, great.. White bread and butter.. noted. :)
Won’t the butter burn considering a high heat is needed to sear? I’ve got some tallow I think that will be good.
Oh yeah, if you've got some tallow, that would be superior for sure! I use it whenever I have it. And you're right, butter can burn at high heat.
Homeschool Dad
The only thing I would've done differently is deglaze the bottom of the pot with a little wine. Great looking stew and dumplings.
You're absolutely right. To be honest, I use wine 90% of the time -- it's just too good that way. :)
@@JonathansKitchen Love the video. I'm gonna try the dumplings myself.
yummy
what happen to the tomato paste
In this video it's added right after the garlic and before the meat goes back in.
What kind of flower
It's all purpose flour.
My mom made dumplings like this. I don’t think her mother made dumplings, so when my father asked for dumplings she must have looked in her old Betty Crocker cook book. However, my dad was from Oklahoma, and he claimed dumplings were homemade noodles. I loved her drop dumplings, but she stopped making them because Dad was dumpling-sensitive, and had a hard time grasping that his way wasn’t the only way.
Thanks for sharing. Yeah, I've come to realize how many different ways there are to prepare them. There are a couple of methods I still want to try. My default is to choose simplicity, but I also have mad respect for long standing traditional dumplings too - simple or not.
😢😅I
Plain or self raising 🤔
I used plain ap flour. Cheers.
just dumpling mix
5:31 to y 5:34
How are you keeping potatoes together for 2 hrs?....
Basically same recipe as mine but I add mushrooms and bay leaves....
Actually doing chicken stew as writing this, I was snooping around for a different dumpling recipe and decided to stay with this recipe....
Mmm, chicken stew.. I like your addition of mushrooms and bay leaves.
I used small golden potatoes. They maintain their structure, over time, better than other varieties, I find. Also, keeping the stew at a low simmer (not letting it boil) helps.