House Elf Beef & Dumpling Stew | Harry Potter Inspired Recipes
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“Dobby has no master. Dobby is a free elf, and Dobby has come to save Harry Potter and his friends!”
– Dobby, Harry Potter and the Deathly Hallows
Tonight, we apparate back to England, to stay at Twelve Grimmauld Place – previously home to Sirius Black’s family and headquarters for the Order of the Phoenix. If you aren’t caught up on the Harry Potter series (and let’s be honest, it’s been twenty years, so you should be), there may be mild spoilers in this post!
Out of all the house elves we meet in the wizarding world, Kreacher is possibly the most miserable of them. Winky might come in as a close second, even though she was drunk on butterbeer most of the time. Even Dobby, who lived with the Malfoys, remained positive despite his role.
However, Kreacher does eventually show his soft side, mostly to Harry, by cooking him simple but heartwarming dishes. One of those times happens to be right after Harry has accidentally slipped into Voldemort’s mind. And even though Harry wasn’t hungry enough to eat the stew, he still appreciated Kreacher’s efforts.
Kreacher, out of all the house elves, probably made the best soups and stews – one of his favorites being French onion soup, which he made for Harry after Harry gifted him Regulus’s locket. I’d like to think that once the wizarding war ended, Hermione restarted S.P.E.W. and mended soured relationships between house elves and wizards, with Kreacher at her side as a helpful ambassador.
Here’s What You Need:
- Beef Ribeye: Provides rich flavor and tender texture to the stew.
- Chicken Broth: Adds depth and a base for the stew’s liquid component.
- Beef Broth: Enhances the meaty flavor of the stew.
- Garlic Broth: Infuses the stew with a subtle garlic essence.
- Onion: Foundation for sweetness and aroma.
- Carrots: Adds sweetness and color to the dish.
- Celery: Brings a fresh, slightly bitter counterpoint.
- Russet Potatoes: Thickens the stew and adds heartiness.
- Garlic: A punch of flavor, complementing the meats and broth.
- Vegetable Oil: Used for sautéing and browning the beef.
- Flour: Thickens the stew, giving it body.
- Salt & Pepper: Seasoning essentials that enhance all the flavors.
- Butter: Adds richness to the dumplings, making them flaky.
- Milk: Moistens the dumpling dough, aiding in texture.
- Egg: Binds the dumpling ingredients together.
- Parsley: Fresh, green notes for the dumplings and garnish.
- Sea Salt: Brings out the flavors in the dumplings.
- Baking Powder: Leavens the dumplings, making them puff up when cooked.
- Sage: Earthy flavor that complements the beef well.
- Thyme: Adds a subtle, savory layer to the stew.
- Marjoram: A sweet, aromatic herb that adds complexity.
- Black Pepper: Adds a kick to the dumplings.
Let’s Cook
Heat the vegetable oil in a large pot over medium-high until it’s hot. Add the beef ribeye chunks and cook them until they’re just browned on all sides, which should take around 2-3 minutes. Once browned, remove the beef from the pot and set it aside for now.
Sautéing the Vegetables
Next, in the same pot, add the chopped onion. Cook it until it starts to soften, about 4-5 minutes. Now, it’s time for the potatoes. Stir them in and cook until they begin to brown slightly. Follow up with the carrots and celery, cooking until the celery becomes a bit brighter in color, roughly 1-2 minutes. Then, add the minced garlic, a pinch of salt, and some pepper to taste. Stir everything together well.
Thickening the Stew
Sprinkle the tablespoon of flour over the veggies, mixing it in until they’re all lightly coated. This is going to help thicken our stew beautifully.
Adding the Broths
Pour in the chicken, beef, and garlic broths. Increase the heat to bring everything to a rolling boil, then reduce it to a simmer. Cover the pot and let it do its magic for about 20-25 minutes. This simmering time is crucial for melding all those flavors together.
Making the Dumplings
While the stew simmers, let’s tackle the dumplings. Mix together the flour, sea salt, pepper, baking powder, and herbs in one bowl. In another, combine the milk and egg. Cut the chilled butter into small pieces and add it to the flour mixture, working it in until you’ve got a crumbly texture. Then, gradually mix in the milk and egg, stirring until a thick dough forms. Shape the dough into small balls, about 1-2 tablespoons each.
Finishing Touches
With about ten minutes left on your stew’s simmer time, add the browned beef back into the pot. Then, start dropping your dumplings into the stew, spacing them out evenly. Cover the pot again and let it cook for another 10-15 minutes. You’ll know it’s done when the meat is tender and the dumplings have puffed up and cooked through.
Mastering House Elf Beef & Dumpling Stew:
- Browning the Beef: Brown your beef in batches to avoid overcrowding the pot, which ensures a good sear and rich flavor.
- Choosing the Right Pot: Use a heavy-bottomed pot for even heat distribution, preventing the bottom from burning while your stew simmers.
- Dumpling Dough Consistency: If the dough is too sticky, add a bit more flour; if too dry, a splash more milk. The dough should be easy to handle but not stiff.
- Simmering the Stew: Letting the stew simmer gently allows the flavors to meld together and the meat to become tender. Avoid boiling vigorously, which can make the meat tough.
- Adding Dumplings to the Stew: Drop the dumplings gently on top of the simmering stew. They need space to expand, so don’t overcrowd them.
- Testing for Doneness: The stew is ready when the meat is fork-tender and the dumplings are puffed up and cooked through. A toothpick inserted into a dumpling should come out clean.
- Resting Before Serving: Let the stew stand for a few minutes after cooking. This allows the flavors to deepen and the liquid to thicken slightly, making for a perfect consistency.
In the end, what we’ve crafted here is more than just a meal; it’s a nod to the comforts of home and hearth, much like the warmth provided by Kreacher’s cooking in the Harry Potter series. It’s the kind of dish that doesn’t just fill the belly but also warms the spirit, especially on those days when you need a bit of magic in your life.
House Elf Beef & Dumpling Stew | Harry Potter Inspired Recipes
Ingredients
- 16 oz beef ribeye cut into chunks
- 2 cups chicken broth
- 1 cup beef broth
- ¼ cup garlic broth
- 1 onion chopped
- ½ cup carrots chopped
- ½ cup celery chopped
- 2 russet potatoes chopped
- 2 tablespoons garlic minced
- 3 tablespoons vegetable oil
- 1 tablespoon flour
- salt & pepper to taste
FOR DUMPLINGS:
- 1 cup flour
- ½ cup butter chilled
- 3 tablespoons milk
- 1 egg
- 1 tablespoon parsley + more for topping
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- ¼ teaspoon black pepper
Instructions
- In a large pot over medium-high heat, heat the vegetable oil until shimmering. Toss in the chunks of beef and cook until just browned on the outsides, about 2-3 minutes. Remove from the pot and set aside.
- Add the chopped onion to the pot, stirring occasionally, until it begins to soften, about 4-5 minutes. Then add the potatoes and cook until they start to lightly brown.
- Add the carrots and celery to the pot. Cook until the celery brightens in color, about 1-2 minutes, then add the minced garlic, salt, and pepper. Sprinkle the flour across the vegetables and stir until everything is coated in flour.
- Pour the chicken, beef, and garlic broth into the pot and bring to a rolling boil. Reduce the heat to a simmer, cover, and let stew for about 20-25 minutes.
- While the stew cooks, start making the dumplings. In a bowl, whisk together the flour, sea salt, black pepper, baking powder, and the herbs. In a separate bowl, stir together the milk and egg.
- Roughly chop the chilled butter into small pieces (or use a food processor). Add the butter to the dry mix and stir until the mixture is crumbly. Rub larger pieces of butter between your fingers, as needed, to achieve this.
- Slowly pour the milk mixture into the dry mix. Stir together until a thick batter-like dough forms. You should be able to pull off individual pieces without it sticking to your fingers. Pull off 1-2 tablespoon-sized chunks of dough and roll between your palms to create a dough ball. Let the dough rest for about five minutes.
- When the stew has about ten minutes remaining, return the meat to the stew then begin adding the dough balls to the pot. The dough should form an even layer on the top of the stew.
- Cover the pot and let cook for about 10-15 minutes, until the dough is cooked through and puffed up. Serve the stew to S.P.E.W. supporters, friendly wizards, and of course, the boy who lived. Enjoy!
