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Curried Beef with Dumplings

 Curried Beef with Dumplings
I like making this hearty pot roast in winter and serving leftovers the next day. It's not only easy to prepare, but the aroma is just wonderful while it's cooking.—Janell Schmidt Athelstane, Wisconsin
8 ServingsPrep: 30 min. Cook: 2-3/4 hours

Ingredients

  • 1 beef rump roast or bottom round roast (3 pounds)
  • 2 tablespoons olive oil
  • 6 medium carrots, cut into chunks
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 medium onion, sliced
  • 2 teaspoons curry powder
  • 1 teaspoon sugar
  • 2 teaspoons salt, divided
  • 1 teaspoon Worcestershire sauce
  • 1 cup hot water
  • 1-2/3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons cold butter
  • 3/4 cup milk
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons chopped pimientos

Directions

  • In a Dutch oven, brown roast in oil on all sides; drain. Combine the
  • carrots, tomatoes, onion, curry powder, sugar, 1 teaspoon salt and
  • Worcestershire sauce; pour over roast. Bring to a boil. Reduce heat
  • to low; cover and cook for 2-1/2 hours or until meat and carrots are
  • tender.
  • Remove roast and carrots; keep warm. Add hot water to pan; bring to a
  • boil. For dumplings, combine the flour, baking powder and remaining

2 of 2

Curried Beef with Dumplings (continued)

Directions (continued)

  • salt in a large bowl. Cut in butter until mixture resembles fine
  • crumbs. Stir in the milk, parsley and pimientos just until
  • moistened.
  • Drop by tablespoonfuls onto simmering liquid. Cover and cook for 15
  • minutes or until a toothpick inserted in a dumpling comes out clean
  • (do not lift cover while simmering). Remove dumplings. Strain
  • cooking juices; serve with roast, dumplings and carrots. Yield: 8
  • servings.
Nutritional Facts: 1 serving (6 ounces) equals 422 calories, 15 g fat (5 g saturated fat), 113 mg cholesterol, 925 mg sodium, 31 g carbohydrate, 4 g fiber, 38 g protein.
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