Dutch Oven Mince and Dumplings

A Dutch oven with the lid removed showing a recently finished minced and dumplings with browned tops. A camp plate serving of mince and dumplings A Dutch oven filled with beef stew and recently added balls of the dumpling dough waiting for the lid and to be cooked. Looking straight down on the beef stew with the carrots and peas giving pops of color in the otherwise brown stew.
Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 10 min 00:10
Cook 40 min 00:40
Ready in 50 min 00:50
Difficulty Seasoned
Cooking Method Bake Casserole Simmer
Ingredients Beef Flour
Equipment Cast Iron Dutch Oven
Recipe Type Dinner Main Dish One Pot Meal
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A Dutch oven with the lid removed showing a recently finished minced and dumplings with browned tops. A camp plate serving of mince and dumplings A Dutch oven filled with beef stew and recently added balls of the dumpling dough waiting for the lid and to be cooked. Looking straight down on the beef stew with the carrots and peas giving pops of color in the otherwise brown stew.

Dutch Oven Mince and Dumplings

A classic Australian one-pot meal of Mince and Dumplings is not just a perfect mid-week budget meal but also one for camping when using a Dutch oven.

The mince (ground beef) stew is a popular meal in its own right served with fresh bread or mashed potato. It is also similar to the American stew used to make sloppy joes.

The dumpling recipe is a very basic one but can be substituted with a savory scone recipe or an American biscuit recipe that will produce similar results. Traditionally it is cooked by the stew coming off of the stew but modern versions require a top heat to brown.

Ingredients

Mince Stew

500g mince (1 pound ground beef)

1 brown onion

2 clove garlic, diced

2 carrots, sliced

1 cup peas (fresh or frozen)

2 tablespoons Worcestershire sauce

2 cups beef stock

1/2 cup water

2 tablespoon gravy powder

1 tablespoon corn flour (cornstach)

Easy Dumplings

2 cups self raising flour (self rising)

1 cup thickened cream (8oz whipping cream)

Equipment

12 inch Dutch oven

Recipe Directions

  1. Heat the Dutch oven then add the beef keep stirring as it browns to make sure the grind breaks up evenly.

  2. Add the onion and garlic while continuing to stir until they become transparent.

  3. Add the carrots, peas, Worcestershire sauce, and beef stock, stir then leave to slowly come to the boil.

  4. In a cup add the water, gravy powder, and cornflour, use a fork to whisk until smooth.

  5. When the stew is gently simmering add the gravy slurry and stir until thickened. Reduce the heat to a low while preparing the dumplings.

  6. Add the cream to the self-raising flour and using a knife stir until starting to form a dough. 

  7. Turn out onto a clean surface and lightly kneed until it comes together (over needs will create a chewy texture) then break off and create small balls.

  8. Place the dumplings on the top of the beef stew the place the lid on top.

  9. Cook for about 12 minutes until the dumplings are cooked through.

    Option 1 – Steamed

    Simply keep the stew overheat such as a gas stove or campfire, the boiling stew will cook the dumplings. The dumplings look pale and moist. This is the traditional way it is cooked.

    Option 2 – Baked

    Set the Dutch oven up to bake at 350 degrees F (180 degrees C) with coals above and below. The dumplings will look brown and have a crust.

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Recipe Origin Australia
Rating
No Reviews
Servings 6
Preparation 10 min 00:10
Cook 40 min 00:40
Ready in 50 min 00:50
Difficulty Seasoned
Cooking Method Bake Casserole Simmer
Ingredients Beef Flour
Equipment Cast Iron Dutch Oven
Recipe Type Dinner Main Dish One Pot Meal
Share: