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How To make Old Fashioned Pot Roast with Herb Dumplings
Ingredients
2
pound
boneless chuck roast
2
tablespoon
flour
1
kosher salt, black pepper
2
tablespoon
cooking oil
1
md
carrot, diced
1
md
onion, diced
1
qt
beef stock
1
cup
red wine
4
each
sprigs thyme, fresh
1
each
bay leaf
3
each
carrots, peeled, cut into quarters
3
each
parsnips, peeled, cut into quarters
1
md
rutabaga or 2 md turnips, peeled, cut into 1-inch wedges
16
each
boiling onions, peeled
4
md
red potatoes (skins on), cut into 1-inch cubes
3
tablespoon
olive oil
Herb Dumplings:
3
tbs
shortening
1 1/2
cup
flour
2
teaspoon
baking powder
1/2
teaspoon
salt
3/4
cup
milk
2
teaspoon
basil, sage or thyme, fresh, chopped or 1 tsp dried
Directions:
Preheat oven to 325 degrees F. Trim excess fat from the chuck roast. Dredge the roast with flour and season with salt and pepper. Place a heavy-bottomed casserole over medium heat and add the oil. When hot, add the meat and brown well on all sides. Remove the meat; add the carrots and onions and cook until browned. Return the meat to the pot; add the stock, wine, thyme and bay leaf. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
Bake for about 2 hours, turning the meat once or twice during cooking. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper. About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
When the meat is tender, remove to a platter and keep warm.
Strain the juices from the pot and skim off the fat. Return the juices to the pot and cook over high heat until reduced to about half.
Reduce heat to a simmer; add dumplings and cook as directed.
Surround the roast with the vegetables and the dumplings. Pour the remaining juices from the pot into a sauce boat, Spoon a little over the meat before serving.
Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Notes: If using self-rising flour, omit baking powder and salt.
How To make Old Fashioned Pot Roast with Herb Dumplings's Videos
Beef Stew and Dumplings Slow Cooked and Giant Yorkshire Pudding
Cold days, warm hearty meal needed! This slow cooked Beef Stew and dumplings is an excellent comfort choice. What could be better than a meal already cooked for you after a cold day! Easy to prepare and cook this Beef Stew and Dumplings can be served as is, with mashed potato or in a Giant Yorkshire Pudding!
#beefstew #beefstewanddumplings #stewanddumplings
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Taking Cooking food back to basics.
Ingredients
1 Kilo cubed beef
Pinch of salt
Pinch of black pepper
3 tbsp flour
Pinch of black pepper
De-glaze red wine = Like me – 1 tbsp apple cider vinegar and ¼ cup pomegranate juice
2 carrots cubed
2 onions cubed
Small bunch of celery cubed
½ kilo potatoes cubed more if you like
Pinch of Thyme
1 tbsp Worcestershire sauce
2 heaped tbsp tomato puree/paste
2 ½ cups beef broth – add water if not enough!
2 bay leaves
Link to giant Yorkshire puddings:
Dumplings
250g self-raising flour
1 tbsp baking powder
125 g suet
60g butter
125ml water – approx.
2 tbsp chopped parsley
Cooker used -
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Melt-in-your-mouth Beef and Vegetable Soup
Slow cooked, tender chunks of beef with vegetables and potatoes, in a thick savoury soup broth. What's the SECRET INGREDIENT that makes this soup so good??
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Perfect Beef Stew!
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Beef stew
Ingredients:
4 Lbs Beef Chuck Roast (cut into cubes)
1 Onion (diced)
3 Ribs Celery (diced)
3 Carrots (diced) + 4 Carrots (sliced)
2 Cups Russet Potatoes (quartered)
4 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/3 Bottle Cabernet Wine
1 Tbsp Rosemary (chopped)
2 Sprigs of Thyme
2 Bay Leaves
4 Cups Beef Stock
3 Tbsp Corn Starch + 6 Tbsp Cold Water (slurry)
Olive Oil
Parsley (chopped)
Salt and Pepper
Instructions:
In a large bowl add the beef cubes and season with olive oil, salt, and pepper.
In a large pot or Dutch oven on medium heat. Add oil and sear the beef in batches. Remove the beef from the pot and set aside.
Next add diced onion and caramelize slightly. Add celery, carrots, and garlic. Sauté till fragrant then season with salt and pepper.
Once the vegetables are softened, add tomato paste and brown slightly. Deglaze with red wine and bring to a simmer. Add the seared beef back to the pot along with rosemary, thyme, and bay leaf. Cover with beef stock. Season with more salt and pepper. Cover with a lid and braise in the oven set to 325 degrees Fahrenheit for 1.5 hours.
After 1.5 hours, add sliced carrots and potatoes. Continue to braise for another 1.5 hours until the beef is tender and the potatoes are soft. Next combine corn starch and cold water together making a slurry. Add the slurry to the simmering stew a little at a time until thickened to your desired thickness. Adjust the seasoning to your taste. Serve in a bowl and garnish with chopped parsley.
Enjoy!
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Chicken and Dumplings: The Best Comfort Food Ever!
Chicken and Dumplings: The Best Comfort Food Ever! - Are you looking for the best comfort food ever? Look no further than chicken and dumplings! This classic dish is easy to make and always tastes delicious. In this video, we'll teach you how to make chicken and dumplings the right way, so you can enjoy them for years to come.
This chicken and dumplings recipe is a must-try for any comfort food lover. In just 30 minutes, you'll have a delicious and hearty dish ready to eat! You won't be disappointed!
Ingredients:
3/4 cup All-Purpose Flour, divided
1/2 tsp. Salt
1/2 tsp. freshly Ground Pepper
1 Chicken, cut up
2 tbsp. Oil
1 large onion, chopped
2 medium Carrots, chopped
2 Celery Ribs, chopped
3 Garlic cloves, minced
6 cups Chicken Stock
1/2 cup Apple Cider
2 tsp. Sugar
2 Bay Leaves
5 whole Peppercorns
Dumplings:
1-1/3 cups All-Purpose Flour
2 tsp. Baking Powder
3/4 tsp. Salt
2/3 cup Milk
1 tbsp. Butter, melted
Soup:
1/2 cup Heavy Whipping Cream
2 tsp. Parsley
2 tsp. Thyme
Additional Salt and Pepper to taste
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James Martin - How To Make Beef Stew and Dumplings
James Martin - How To Make Beef Stew and Dumplings
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James Martin demonstrates making Beef Stew and Dumplings with the Wahl James Martin Slow Cooker.