Beef Stew

Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.

Stew:

3-4 medium potatoes, cut into small chunks

3-4 stalks of celery, sliced

2 cups of whole baby carrots

1 ½ cups frozen peas

1 ½ lb boneless, skinless chicken breasts, cut into chunks

1 can low fat cream of chicken soup

1 can low fat cream of celery soup

½ cup low fat milk

½ cup water

1-2 tsp poultry seasoning (according to taste)

½ tsp fresh ground pepper

Dumplings:

1 ½ cups all purpose flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

1 egg, beaten

3 tbsp melted butter or margarine

2/3-1 cup milk

Directions:

1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last ½ hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.

Enjoy!

Pat Lockhart is the author and publisher of the website: SuperCookbooks.com a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes from food produced locally in the Okanagan region of BC, Canada. We welcome submissions to this and other cookbooks. Visit our website at: [http://www.supercookbooks.com]

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Typically a stew will be ready on the stove top, while a casserole may be done in the oven. Having said that, we tend to mix up the words nowadays, and in reality both of the methods are equally very nice. It doesn't matter if production a stew or simply a casserole, the two very leading factors are to give it a good deal of time, and not to use too much heat, otherwise it will dry out.

This formula comes from a small book that my mother had and dates from 1950. I often ate this dish when I was young and I still eat it today. It is a great relax food and breathtaking to eat when it's cold outside.

Beef Stew

1 chuck roast about
2 pounds without bones, cubed
1 cup of carrots, cut into large dices
1 cup of turnips, cut into large dices
1 large onion, coarsely chopped
4 cups potatoes cut into chunks
1 tablespoon of herbs de Provence

Coat the beef cubes with flour seasoned with salt and pepper and sauté in olive oil. Add 1 cup of boiling water and deglaze, then add 3 cups of water. Cover and cook for about 2 1 / 2 hours.

Add vegetables and cook for 1 hour. Add dough by the tablespoon on top of beef. Cover and cook for 1 hour.

Dumplings 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk

Sift flour with baking powder and salt, add milk and mix well to form a ball.

You can get ready the stew in develop (without the dumplings). simply let cool and place in airtight containers. It will keep for up to 3 days in the refrigerator or in the freezer for up to 2 months. You can then reheat on the stove top and walk with the dumplings.

I hope you will enjoy this formula as much as I do.

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Typically a stew will be prepared on the stove top, while a casserole may be done in the oven. Having said that, we tend to mix up the words nowadays, and in reality both of the methods are equally very nice. It doesn't matter if making a stew or simply a casserole, the two very important factors are to give it a good deal of time, and not to use too much heat, otherwise it will dry out.

This recipe comes from a small book that my mother had and dates from 1950. I often ate this dish when I was young and I still eat it today. It is a great comfort food and wonderful to eat when it's cold outside.

Beef Stew

1 chuck roast about
2 pounds without bones, cubed
1 cup of carrots, cut into large dices
1 cup of turnips, cut into large dices
1 large onion, coarsely chopped
4 cups potatoes cut into chunks
1 tablespoon of herbs de Provence

Coat the beef cubes with flour seasoned with salt and pepper and sauté in olive oil. Add 1 cup of boiling water and deglaze, then add 3 cups of water. Cover and cook for about 2 1 / 2 hours.

Add vegetables and cook for 1 hour. Add dough by the tablespoon on top of beef. Cover and cook for 1 hour.

Dumplings 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk

Sift flour with baking powder and salt, add milk and mix well to form a ball.

You can prepare the stew in advance (without the dumplings). Simply let cool and place in airtight containers. It will keep for up to 3 days in the refrigerator or in the freezer for up to 2 months. You can then reheat on the stove top and proceed with the dumplings.

I hope you will enjoy this recipe as much as I do.

Beef With Dumplings - A Great Beef Stew Recipe

To find more great beef stew recipes, you can visit my blog http://beefstewrecipes.org/beef-with-dumplings/

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Your complete dinner in one pot! This meal has been a family favorite for years, it appeals to the meat and potato lovers and is also quite low fat. It is quick and easy to assemble in the morning and can be left to cook all day in your slow cooker. Add the dumpling batter to the pot ½ hour before dinner. Serves 6.

Stew:

Beef Stew

3-4 medium potatoes, cut into small chunks

3-4 stalks of celery, sliced

2 cups of whole baby carrots

1 ½ cups frozen peas

1 ½ lb boneless, skinless chicken breasts, cut into chunks

1 can low fat cream of chicken soup

1 can low fat cream of celery soup

½ cup low fat milk

½ cup water

1-2 tsp poultry seasoning (according to taste)

½ tsp fresh ground pepper

Dumplings:

1 ½ cups all purpose flour

1 tsp salt

3 ½ tsp baking powder

2 tsp parsley

1 egg, beaten

3 tbsp melted butter or margarine

2/3-1 cup milk

Directions:

1. Put potatoes, celery, carrots and chicken into the slow cooker.

2. Mix soups, seasonings, milk and water together and pour over vegetables and chicken.

3. Cook on low for 7-8 hours or until chicken is cooked and vegetables are tender. (You can cook on high for 4-5 hours but results are better on low).

4. Add peas during the last ½ hour of cooking.

5. To make the dumpling batter: mix flour, salt, baking powder & parsley together; add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

6. Turn heat on slow cooker to high and drop 6 spoonfuls of the batter on top of stew.

7. Cover and cook for approx. 30 minutes or until dumplings are well done. (The dumplings will expand to touch each other during the cooking, so separate them with a knife about half way through to make sure the dough on the sides gets cooked as well).

Hint: Check the stew before you add the dumpling batter to make sure there is plenty of liquid. You can add a can of chicken broth or water if necessary to make sure you have lots of gravy once the dumplings are cooked.

Enjoy!

Slow Cooker Chicken Stew and Dumplings

Pat Lockhart is the author and publisher of the website: SuperCookbooks.com a comprehensive cookbook resource. It includes a cookbook directory, information about how to create your own cookbook , a weekly featured recipe, and articles and reviews. Currently, we are collecting recipes for an exciting project: The Valley Cookbook which will feature healthy recipes from food produced locally in the Okanagan region of BC, Canada. We welcome submissions to this and other cookbooks. Visit our website at: http://www.supercookbooks.com

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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

Uma Wylde is a natural born cook. She specialises in creating stunning tastes. If you're having trouble getting food to taste the way you want it to or are just bored cooking the same old things, try following some of her carefully explained recipes at http://www.umawylde.com. Unlike traditional recipes, which often leave you dangling, hers show you how to bring the whole meal together, so everything turns out perfectly.

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Typically a stew will be prepared on the stove top, while a casserole may be done in the oven. Having said that, we tend to mix up the words nowadays, and in reality both of the methods are equally very nice. It doesn't matter if making a stew or simply a casserole, the two very important factors are to give it a good deal of time, and not to use too much heat, otherwise it will dry out.

This recipe comes from a small book that my mother had and dates from 1950. I often ate this dish when I was young and I still eat it today. It is a great comfort food and wonderful to eat when it's cold outside.

1 chuck roast about
2 pounds without bones, cubed
1 cup of carrots, cut into large dices
1 cup of turnips, cut into large dices
1 large onion, coarsely chopped
4 cups potatoes cut into chunks
1 tablespoon of herbs de Provence

Coat the beef cubes with flour seasoned with salt and pepper and sauté in olive oil. Add 1 cup of boiling water and deglaze, then add 3 cups of water. Cover and cook for about 2 1 / 2 hours.

Add vegetables and cook for 1 hour. Add dough by the tablespoon on top of beef. Cover and cook for 1 hour.

Dumplings 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk

Sift flour with baking powder and salt, add milk and mix well to form a ball.

You can prepare the stew in advance (without the dumplings). Simply let cool and place in airtight containers. It will keep for up to 3 days in the refrigerator or in the freezer for up to 2 months. You can then reheat on the stove top and proceed with the dumplings.

I hope you will enjoy this recipe as much as I do.

To find more great beef stew recipes, you can visit my blog http://beefstewrecipes.org/beef-with-dumplings/

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Image : http://www.flickr.com

Your complete meal in a jar! This meal was a family favorite for years, appeals to meat and potato lovers and is also relatively low in fat. It 'easy and fast to assemble in the morning and can cook all day in your slow cooker. Add the dumpling dough, the pan a half hour before dinner. Serves 6.

Stew:

3-4 medium potatoes, diced

3-4 stalks celery, sliced

2 cups carrots all

1 ½ cupsfrozen peas

1 ½ lb boneless chicken breasts, skinless, cut into pieces

1 can lowfat cream of chicken

1 can cream of celery low fat

½ cup low-fat milk

½ cup water

1-2 teaspoons poultry spices (to taste)

½ teaspoon teaspoon freshly ground pepper

Gnocchi:

1 ½ cups flour

1 teaspoon salt

3 C. ½ teaspoon baking powder

2 v. teaspoon parsley

1 beaten egg

3 tablespoons melted butter orMargarine

2/3-1 cup milk

Directions:

First Place potatoes, celery, carrots and chicken casserole.

According Mix soups, spices, milk and water and pour over the vegetables and chicken.

Third simmer for 7-8 hours or until meat is cooked and vegetables are tender. (You can cook on high heat for 4-5 hours, but the results are better on the bottom).

Add peas during the last quarter hour of cooking.

For the fifth dumpling dough: flour, salt, yeastPowder and parsley, add egg, melted butter and milk to dry ingredients. Use enough milk to make a soft dough.

The sixth heat slowly on the stove to eliminate 6 tablespoons of dough on top of stew.

Seventh Cover and let stand 30 minutes or until meatballs are done. (To add the meatballs to contact each other when cooking, so that part of a knife halfway so that, because the dough on the sides and cooked).

Note:Check the stew liquid before adding the pasta dumplings is to ensure, is abundant. You can use a can of chicken broth or water if necessary to ensure that you have a lot of sauce, not just the meatballs are cooked.

Enjoy!

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