Wintrybeefvegetablestewwithfluffyherbdumplings Recipes

WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS

Steps:

• Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
• Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
• Heat to boiling; reduce heat.
• Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
• Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
• Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
• Prepare dough (see below) for Dumplings; set aside.
• Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute; reduce heat.
• Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
• DUMPLINGS:.
• In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
• Stir in milk.
• Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
• Cook uncovered 15 minutes.
• Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
• Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

BEEF STEW WITH WINTER VEGETABLES

Steps:

• In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
• Seal and marinate in the refrigerator over night.
• The next day, Preheat the oven to 325 degrees.
• Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
• Place over high and bring to boil.
• Cover, and PLACE IN OVEN.
• Bake 1 hour.
• Stir in squash, cover and bake for 1 1/2 hours.
• Remove from oven, and stir in the spinach until it is wilted.
• Serve.

WINTER VEGETABLE-BEEF STEW

Steps:

• In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
• In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
• Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

BEEF STEW WITH HERB DUMPLINGS

Steps:

• In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours. , Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired. , For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened. , Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.