One Pot Beef Stew & Rosemary Dumplings Recipe | Katie Pix
Today, it's a proper Winter Warmer recipe for you with tender beef stew and hearty rosemary dumplings. A great way of making the most out of the cheapest cuts of meat - feeding the whole family on a budget! What's your favourite cosy Sunday supper?
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Chicken and dumplings (biscuity, Southern-style)
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***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
Chicken and Dumplings // Easier than you think ❤️ Step by Step
This delicious CHICKEN and DUMPLINGS is the ultimate comfort food, it’s savory chicken in a delicious broth very much between a soup and a stew. It is topped with light and fluffy dumplings that will help thicken the broth into a rich gravy. There are many ways of making CHICKEN AND DUMPLINGS, and there are many shortcuts , but making it homemade from scratch will make it your own masterpiece and it will be full of flavor. This recipe is customizable, you can add or subtract any ingredient you like and make it just right for you and your family. I hope you give it a try.❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS ___________________
1 1/2 lbs. cooked Chicken
1/2 medium/ large chopped onion
2 C. cubed carrots
2 celery ribs (slices)
2 large garlic cloves (minced)
4 Tbsp butter (for roux)
7 Tbsp All purpose flour
6 C. Chicken broth (low sodium)
1 1/2 C. Frozen peas
2 Bay Leaves
1/2 tsp dries thyme leaves
1/2 tsp crushed Rosemary
Pepper as needed
Salt as needed
1 1/2 Tbsp BETTER THAN BOUILLON Chicken base
3 Tbsp butter (to saute vegetables)
DUMPLING DOUGH____________
1 C. All purpose flour
1/2 tsp rubbed Sage
1/2 tsp salt
1 3/4 tsp Baking powder
Pepper as needed (optional )
1/2 C. Plus 1 Tbsp whole milk
I BOILED MY CHICKEN WITH 1 CELERY RIB, 1/4 SMALL ONION, 1/4 tsp SALT AND COVERED CHICKEN WITH WATER (maintain covered) . I USED 6 CUPS BROTH. I BOILED IT FOR 50 MINUTES (make sure you check chicken and make sure your your chicken is cooked very well).
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Lamb Stew & Rosemary Dumplings Recipe
Saturday Stews Episode 2.
Lamb & Tomato with Rosemary dumplings.
Ingredients-
-1 Lamb shoulder.
-1 onion.
-2 cloves of garlic.
-800g cherry tomato.
-350g white wine.
-1 chopped tin tomatoes.
-15g Rosemary chopped.
-50g Suet.
-100g plain flour.
-3g baking powder.
-salt & black pepper.
Method-
-dice your lamb shoulder into 1 inch chunks and caramelise in a heavy bottom pan with plenty of salt and pepper. When your lamb is Golden Brown take out with a slotted spoon set aside.
-Chop your onion, slice your garlic and Place in the pan. Caramelise on a medium heat for 3 to 4 minutes then add your tomatoes and cook for a further 10 minutes.
-in your wine and reduce by half, then add your tin tomatoes and the lamb back into the pan. Cooked down on a low heat with a lid on for 2 1/2 to 3 hours.
-at this point you can tip the contents of the pan into a slow cooker and cook for a minimum of six hours.
-Chop your rosemary place in a metal bowl with your suet, plain flour, baking powder and a small pinch of salt. Bring together with your hand and enough water to form a dough.
-Once your stew is cooked add the balls to the top of the stew place on your lid and continue to simmer for 20 minutes. Preheat an oven to 190° take the lid off and cook in the oven for 10 minutes this will crisp up the dumplings slightly and finish off the reduction. Serve straight away or chill down and put in Tupperware for meal prep. Enjoy!
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