Beef Stew

Call me nostalgic, but I can't think of anything to conjure up childhood memories quite like good old fashioned dumplings do. I saw them on a pub menu a few weeks ago and I've been yearning to have them in a rich thick stew ever since.

So at the weekend I gave into my cravings. I made a rich beef stew with lashings of sticky, glossy, gelatinous gravy, plus eight soft, fluffy, white dumplings to mop it all up with. It was the ultimate comfort food, soothing and restorative. Quite frankly, it was heaven in a bowl.

Beef Stew

The great thing about dumplings besides adding interest to soups and stews is their subtle ability to stretch a meal further at virtually no extra expense. Added to this, everyone loves them. You can tell this is so just by the way their faces light up at the mention of stew and dumplings.

Luckily for me, my Grandma made the softest, lightest and fluffiest dumplings ever! Her's were little puffballs of pleasure that melted on the tongue. The trick she employed was simply to add a handful of fresh breadcrumbs in to the mix. She always swore it was the finely grated white breadcrumbs that were responsible for making her dumplings so wonderfully light and moreish. Besides this one trick, everything else is pretty much similar to other dumpling recipes.

When it comes to fat, you can use either a light vegetable suet, (it keeps ages in a cool cupboard and doesn't need refrigerating), or frozen, grated butter.

The other choice you need to decide upon is whether to bake or steam the dumplings. But different rules apply depending on the method you choose.

Baked In The Oven - means you need to cook the dumplings without a lid

Steamed On The Stove - means you need cook the dumplings with a lid

If you're opting for the steaming method and want your dumplings to fluff and puff up to their full potential make sure you cover them with a tight fitting lid and whatever you do, don't remove it during the steaming process. Other points to remember are these, follow them to the letter and I promise you won't go wrong...

1) Measure the ingredients - accuracy is important here

2) Don't be heavy handed, work quickly with a light touch

3) Add sufficient water so the dough is soft and elastic, not sticky

4) Leave space between each dumpling allowing them to double in size

5) Cook the dumplings in gently simmering, not rapidly boiling liquid

And Now For The Dumpling Recipe... 8 Dumplings

Makes:

Preparation & Cooking Time: 25 minutes

Effort Level: easy

Shelf Life: eat immediately

Ingredients:75g plain flour

1 tsp baking powder

50g fresh white breadcrumbs

50g Atora light vegetable suet

75ml water approx

¼ tsp salt

Freshly ground black pepper

Equipment:Bowl

Sieve

Fork

Here's What You Do:Tip all the dry ingredients in a bowl including any seasonings and lightly mix together with your finger tips or a fork.

Make a well in the centre of the bowl and pour in the cold water bit by bit. Draw the dry ingredients into the liquid and lightly mix them both together until a soft pliable dough is formed that comes away cleanly from the bowl.

Lightly flour your hands and divide the dough into eight small pieces, then roll into little balls the size of walnuts.

Lower the dough balls into the gently bubbling stew, cover with a tight fitting lid and leave to cook for 15-20 minutes.

Alternatively if you're baking the dumplings, increase the oven temperature to 200°C Gas 6. Arrange the dumplings in the stew then slide the casserole onto the top oven shelf. Bake without a lid for roughly 25 minutes and the dumplings are a deep golden colour.

Additional Flavourings To Try:-2 tsp dried sage

1 tsp English mustard powder

1 tbsp hot creamy horseradish

1 tbsp finely chopped spring onion

1½ tbsp grated parmesan

1½ tbsp caramelised onions

1 tbsp finely chopped fresh herbs - parsley or chives work best

Dumplings, A Great British Classic

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Casseroles have to be the most popular crockpot recipes of all time and a lot of people who own crockpots have probably only made casseroles in them. There are a lot of different recipes for casserole dishes, of course, and you might like to use beef, chicken or pork. These recipes can also range from mild to very spicy.

The word "casserole" actually refers to the typical glass dish used in the oven to make these recipes but obviously this is not the case when you make this dish in a slow cooker. Slow cooking brings out the wonderful flavors of every single ingredient so it is little wonder that soups, stews and casseroles do so well in the crockpot.

Beef Stew

Tasty Casserole Ingredients

Popular vegetables for recipes like these include mushrooms, onions, garlic, broccoli, cabbage, zucchini, carrot, sweet potato and more. Some casseroles feature rice or potatoes. You can use beef, veal, pork, chicken or even fish to make delicious stew-type recipes.

Anything which cooks nicely in low, moist heat will do well in a slow cooker. Classic recipes for casseroles and stews are usually even better when you make them in a crockpot than when you bake them in the oven on a low temperature or when you cook them over a low flame on the stove. This is partly because a crockpot relies on steam and moisture for recipe success, and a slow cooker lid is very tight-fitting, stopping any moisture or steam from escaping.

Recipe for Easy Beef Casserole with Red Wine

Beef casserole is such an easy meal to make in the slow cooker and it is one of the most classic crockpot recipes of all time. You can use ground beef to make crock pot beef stews or casseroles or stewing beef. Tough beef tenderizes when you slow cook it so you can use a cheap cut of beef if you want to, and rest assured that it will come out succulent and juicy.

This recipe has macaroni in it and it is best to make the macaroni separately and add it to the crockpot fifteen minutes before the end of the cooking time. You can cook pasta in the slow cooker but it is just simpler to cook it on the stove and then combine everything. This recipe serves three or four people.

What you will need:

• 1 lb ground beef
• 1/4 cup flour
• 2 tablespoons red wine
• 2 teaspoons beef bouillon granules
• 1 chopped onion
• 1 teaspoon salt
• 6 oz macaroni
• 1 cup sour cream
• 4 oz canned mushrooms
• 1/4 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 1 1/4 cups hot water

How to make it:

Brown the onion and ground beef in a skillet, and then drain off the fat. Transfer it to the slow cooker. Stir in the garlic powder, salt, flour and Worcestershire sauce. Add the wine, bouillon granules and wine and stir well.

Cover the crock pot and cook the beef casserole for two and a half hours on low. Cook the macaroni and add it to the casserole with the sour cream and mushrooms. Cook on high for fifteen minutes and serve.

Classic Crockpot Casserole Recipes

As well as delicious casseroles, there are lots of different slow cooker recipes you can make for your family. You can find some new recipe inspiration using a recipe search engine or by browsing a few different food blogs or food websites.

RecipeDirectory.org Where the Web Searches for Recipe Sites

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I am a real fan of chili and cornbread and I can eat this meal any of the year. Here is a Weight Watcher version of this spicy and delicious meal.

Weight Watcher Classic Crockpot Beef Chili

Beef Stew

Estimated POINTS value per serving 2
Serves 6

Ingredients

1 lb. lean ground beef (10% or less)

2 garlic cloves, finely chopped

2 tbsp. chili powder

1 tsp. ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

1/4 cup canned diced chilies

2 tbsp. tomato paste

Oregano sprigs for garnish

Instructions

1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crockpot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 - 5 hours. Serve garnished with oregano.

Best Ever Weight Watcher Skillet Cornbread

Estimated POINTS value per serving 2

Serves 12
 
Ingredients

1 cup whole wheat flour

4 tsp. baking powder

1 tsp. salt

1/2 cup yellow cornmeal

1/2 cup white cornmeal

1/4 cup unsweetened applesauce

2 tbsp. vegetable oil

1 cup buttermilk

1/4 cup honey

1/3 cup egg whites

2 tbs. fat free egg substitute

Instructions

Sift flour, baking powder, and salt.

Add cornmeal and stir until blended.

Add remaining ingredients and stir until just mixed.

Pour into 9 inch cast iron skillet prepared with cooking spray.

Bake at 350 degrees for approximately 30 minutes or until golden brown.

Quick Tips 

Spray crockpot with cooking spray for easier cleanup.

This meal is very filling but if you aren't quite satisfied you can add a garden salad.  

Best Ever Weight Watcher Classic Crockpot Beef Chili and Skillet Cornbread

Judy Scuderi is an Information Specialist in Florida. She is an an avid cookbook collector and lifetime member of Weight Watchers. Check out her blog at:

http://www.floridamuse.wordpress.com

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Casseroles have to be the most popular crockpot recipes of all time and a lot of people who own crockpots have probably only made casseroles in them. There are a lot of different recipes for casserole dishes, of course, and you might like to use beef, chicken or pork. These recipes can also range from mild to very spicy.

The word "casserole" actually refers to the typical glass dish used in the oven to make these recipes but obviously this is not the case when you make this dish in a slow cooker. Slow cooking brings out the wonderful flavors of every single ingredient so it is little wonder that soups, stews and casseroles do so well in the crockpot.

Tasty Casserole Ingredients

Popular vegetables for recipes like these include mushrooms, onions, garlic, broccoli, cabbage, zucchini, carrot, sweet potato and more. Some casseroles feature rice or potatoes. You can use beef, veal, pork, chicken or even fish to make delicious stew-type recipes.

Anything which cooks nicely in low, moist heat will do well in a slow cooker. Classic recipes for casseroles and stews are usually even better when you make them in a crockpot than when you bake them in the oven on a low temperature or when you cook them over a low flame on the stove. This is partly because a crockpot relies on steam and moisture for recipe success, and a slow cooker lid is very tight-fitting, stopping any moisture or steam from escaping.

Recipe for Easy Beef Casserole with Red Wine

Beef casserole is such an easy meal to make in the slow cooker and it is one of the most classic crockpot recipes of all time. You can use ground beef to make crock pot beef stews or casseroles or stewing beef. Tough beef tenderizes when you slow cook it so you can use a cheap cut of beef if you want to, and rest assured that it will come out succulent and juicy.

This recipe has macaroni in it and it is best to make the macaroni separately and add it to the crockpot fifteen minutes before the end of the cooking time. You can cook pasta in the slow cooker but it is just simpler to cook it on the stove and then combine everything. This recipe serves three or four people.

What you will need:

• 1 lb ground beef


• 1/4 cup flour


• 2 tablespoons red wine


• 2 teaspoons beef bouillon granules


• 1 chopped onion


• 1 teaspoon salt


• 6 oz macaroni


• 1 cup sour cream


• 4 oz canned mushrooms


• 1/4 teaspoon garlic powder


• 1 teaspoon Worcestershire sauce


• 1 1/4 cups hot water

How to make it:

Brown the onion and ground beef in a skillet, and then drain off the fat. Transfer it to the slow cooker. Stir in the garlic powder, salt, flour and Worcestershire sauce. Add the wine, bouillon granules and wine and stir well.

Cover the crock pot and cook the beef casserole for two and a half hours on low. Cook the macaroni and add it to the casserole with the sour cream and mushrooms. Cook on high for fifteen minutes and serve.

As well as delicious casseroles, there are lots of different slow cooker recipes you can make for your family. You can find some new recipe inspiration using a recipe search engine or by browsing a few different food blogs or food websites.

RecipeDirectory.org Where the Web Searches for Recipe Sites

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If you have bought a crockpot recently, you probably have one of the newer models. A lot of these have a saute feature, which means you can saute meat or vegetables in the crockpot itself.

This is obviously preferable to sauteing on the stove, then having to transfer the sauteed ingredient, plus everything else, to the crockpot. A crockpot is a great investment because you can cook everything from beef stew to French onion soup in it.

Converting Stove Top Recipes to Crockpot Recipes

A lot of people wonder how to make their favorite stovetop recipes in the crockpot. A low crockpot heat is about 200 degrees F and a high crockpot heat is about 300 degrees F. Fifteen minutes on the stove equals about an hour and a half in the crockpot on a high heat or four hours in the crockpot on a low heat.

Thirty minutes on the stove is about three hours in a crockpot on a high heat or six hours in a crockpot on a low heat. An hour on the stove is about four hours in the crockpot on a high heat or eight hours in a crockpot on a high heat.

These figures are approximate. It depends very much what you are cooking. You should also only use half as much liquid when converting a stovetop recipe to a crockpot recipe because water cannot evaporate from a crockpot like it does from a pot on the stove. The exception to this rule is when you are cooking pasta, beans or rice, because these soak up lots of water, whichever cooking method you use.

How to Make Crockpot French Asparagus Soup

If you like French onion soup recipes, perhaps you would like to try the following French asparagus soup recipe. Asparagus has a unique flavor and the following recipe combines it with onions, potatoes, chicken broth, and seasoning, for a healthy and delicious crockpot soup recipe. You will have enough French asparagus soup to feed four people and it is nice served with warm bread for dunking.

What you will need:

• 2 pounds fresh asparagus


• 2 big potatoes


• 5 cups chicken broth


• 6 green onions


• A pinch each of salt and black pepper


• Sour cream and chopped fresh parsley, for garnish

How to make it:

Snap or cut the ends off the asparagus, then cut the spears into one-inch lengths. Finely chop the green onions. Peel the potatoes and cut them into half-inch cubes.

Put the broth, potatoes, asparagus and green onions into a crockpot, cover it and cook for about six hours on low, or until the potatoes are tender.

Puree the vegetables using a hand blender or transfer them to a blender or food processor with some of the liquid, then put the puree back in the crockpot.

Stir in some salt and pepper, put the lid back on, and cook on high for about thirty minutes. Serve the French asparagus soup garnished with a swirl of sour cream and some fresh parsley. Bon appetit!

As the parent of 4 boys, onion soup is a meal starter that gets rave reviews. One of the things my wife is asked often on her website about this culinary delight is what types of onion are used in making a delicious French onion soup. She has helped take the guesswork out of knowing what the different onions are in a comprehensive guide to onions.

A crockpot is a huge help in the kitchen. You can easily convert many stovetop recipes to crockpot recipes. You can also make the most wonderfully flavored soups. If you enjoy French asparagus soup, what about trying another delicious soup, like a French onion soup recipe?

Find the best crockpot recipes for this classic dish at FrenchOnionSoups.com

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