Bourguignon Beef Stew W Corn Chive Dumplings Recipes

BISQUICK CORNMEAL & CHIVE DUMPLINGS

Steps:

• 1. Add Bisquick to a medium size mixing bowl.
• 2. Add in chive, corn meal, granulated garlic & onion.
• 3. Stir until mixture is blended together.
• 4. Pour in milk and stir to blend.
• 5. Drop by tablespoon full over the top of SIMMERING soup or stew. Cook UNCOVERED 10 MINUTES. Then cover with lid and cook an additional 10 minutes.
• 6. Serve while still hot.

BOURGUIGNON BEEF STEW W/ CORN CHIVE DUMPLINGS

Steps:

• 1. Half Baby carrots length wise chop celery & Red Onions. Set aside till needed.
• 2. Add all spices to a small bowl then sprinkle liberally to coat beef stew on all sides using a large platter.
• 3. Allow seasoned meat to sit and marinate for at least 15-20 minutes so the flavors will marry the meat.
• 4. Add the flour to the meat and toss to coat evenly on all sides.
• 5. Add the oil to the pot and heat until very hot, and then add the meat cubes, being sure not to over crowd the bottom of the pot. You want to SEAR THE MEAT, NOT STEAM IT on all sides until it is browned. Remove when browned and repeat , adding more oil if needed to brown the remaining beef cubes.
• 6. Add the carrots and chopped veggies, to the pot and sauté about 8-10 minutes.
• 7. Now add the beef stew back into the pot with the sautéed veggies, and stir to mix together.
• 8. Now add in the beef broth, mushrooms, crushed tomatoes, tomato paste and red wine, stir to blend together. NOW LOWER HEAT TO VERY LOW,COVER WITH A LID AND SIMMER FOR ABOUT 1 AND A HALF HOURS, STIRRING OFTEN TO PREVENT STICKING.
• 9. After the first 1 1/2 hours of cooking add the peeled & cut potatoes, and stir to blend into pot. Cook over low heat until potatoes are tender, about 45 minutes or so. Prepare the dumplings.
• 10. Add the frozen peas, just before adding the dumplings.
• 11. Make the dumplings by adding the Bisquick, corn meal, milk, granulated garlic and onion,& chopped chive and stir to blend. Drop dough into pot, on top of simmering Beef stew, and allow to cook for 10 minutes, UNCOVERED. Then add the lid to pot and CONTINUE to cook an additional 10 minutes. Serve while still hot. I will post the picture steps to make the dumplings in a separate recipe, so please look for it. The main ingredients for the dumpling recipe came from one of my Bisquick Cookbooks, I added the chopped chive, garlic & onion Powder to give it more flavor.

MOM'S HEARTY BEEF STEW WITH DUMPLINGS

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.