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Boiled Beef And Carrots

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  Beef bottom round 4 Pound
  Onion 1 Large (Stuck With 2 Cloves)
  Cloves 2
  Peppercorns 6
  Bay leaf 1
  Parsley stems 2
  Thyme sprig 2
  Salt To Taste
  Carrots 10 Medium
  Turnips 2 Small
  Celery stalks 3
  Onions 6 Small (Use Whole Ones)
  All purpose flour 2 Cup (32 tbs)
  Suet/Butter 8 Tablespoon
  Chopped parsley 3 Tablespoon
  Thyme 1⁄2 Tablespoon
  Marjoram 1⁄2 Tablespoon
  Pepper 1

Into large pot put beef, large onion, peppercorns, bay leaf, parsley stems, sprig of thyme, enough water to cover meat, and a little salt.
Slowly bring to boil, remove any scum that rises to surface.
Put lid on pot; simmer 1 hour.
Peel and quarter carrots and turnips lengthwise.
Remove herbs and large onion from pot.
Add carrots, turnips, celery, and small onions to pot, simmer 1 hour.
Make dumplings: Sift flour with pinch of salt.
Mix in finely shredded suet, herbs, and pepper.
Mix in water to make light dough.
Divide into pieces about size of small walnut, rolling between hands.
Drop dumplings into boiling liquid around meat; cover pot.
Cook about 15 to 20 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6256 Calories from Fat 3025

% Daily Value*

Total Fat 336 g516.5%

Saturated Fat 148.1 g740.3%

Trans Fat 0 g

Cholesterol 1206.6 mg402.2%

Sodium 2102.7 mg87.6%

Total Carbohydrates 372 g123.9%

Dietary Fiber 52.6 g210.5%

Sugars 81.8 g

Protein 423 g846.4%

Vitamin A 2153.3% Vitamin C 382.1%

Calcium 91.1% Iron 356.6%

*Based on a 2000 Calorie diet


Boiled Beef And Carrots Recipe