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Curried Beef with Dumplings


  • 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


  • 1. 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.
  • 2. Remove roast and carrots; keep warm. Add hot water to pan; bring to a boil. For dumplings, combine the flour, baking powder and remaining salt in a large bowl. Cut in butter until mixture resembles fine crumbs. Stir in the milk, parsley and pimientos just until moistened.
  • 3. 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.

Nutrition Facts

6 ounce-weight: 422 calories, 15g fat (5g saturated fat), 113mg cholesterol, 925mg sodium, 31g carbohydrate (8g sugars, 4g fiber), 38g protein.


Average Rating: 4.5
  • heidi186
    Feb 22, 2009

    Very good. Had some real tang, and was quite tender. I like a little more juice with my roast and the dumplings soaked it all up, so I may make dumplings in beef broth and just add them when serving next time.

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