SLOW-COOKER BURGUNDY STEW WITH HERB DUMPLINGS
Hungry appetites to satisfy? Rely on homemade herb dumplings and a rich beefy stew all made in the slow cooker.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h
Yield 8
Number Of Ingredients 17
Steps:
- In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
- Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
- In small bowl, mix water and flour; gradually stir into beef mixture.
- In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
- Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 6 g, TransFat 1 g
BURGUNDY BEEF STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
- Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
- Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
- Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.
JENNIFER'S BURGUNDY BEEF STEW
This is a great comfort food for those cold winter days, and it's great tasting. This is my own recipe. I like to serve it in big pre-warmed soup bowls with salad and French bread.
Provided by Jennifer
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. Remove bacon to a paper towel, retaining drippings in the skillet. Pour olive oil into reserved bacon drippings.
- Pour flour into a large sealable plastic bag; add the beef, seal, and shake to coat meat with flour. Cook and stir beef in the bacon drippings mixture until browned on all sides, 7 to 10 minutes.
- Crumble the bacon and add to the skillet. Pour beef stock and Burgundy wine over the beef mixture; bring to a boil, reduce heat to medium-low, and simmer until the beef is tender, about 1 hour.
- Stir carrots, potatoes, mushrooms, garlic, onion, marjoram, thyme, seasoned salt, salt, and black pepper into the beef mixture; continue cooking at a simmer until the vegetables are tender, 20 to 30 minutes.
Nutrition Facts : Calories 472 calories, Carbohydrate 43.3 g, Cholesterol 55.2 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.9 g, SaturatedFat 5.2 g, Sodium 394.6 mg, Sugar 9.1 g
CROCK POT BEEF BURGUNDY STEW
I have been making this since I was a newlywed. We still love it today. I personally like it best over buttered noodles, but it is very flexible.
Provided by Michelle S.
Categories Stew
Time 12h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, brown the stew meat in the oil;drain.
- Place meat into crock pot.
- Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce.
- Cover crock pot.
- Cook on low setting 10-12 hours.
- After cooking time turn crock pot to high.
- Blend the cold water and flour into a smooth paste.
- Stir into beef mixture.
- Cook and stir until thickened and bubbly.
- Serve over buttered noodles, rice, or on mashed potatoes.
CROCK POT- BEEF STEW WITH RED WINE AND HERB DUMPLINGS
Make and share this Crock Pot- Beef Stew With Red Wine and Herb Dumplings recipe from Food.com.
Provided by slcampbell75
Categories Stew
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preparation:.
- Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
- If you are using wine, use all the salt.
- If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
- Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
- The vegetables and beef will become tender.
- Combine the flour and water and stir this slowly into the beef stew.
- For Herb Dumplings.
- Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.
- Cut in butter that's been kept at room temperature or use soft margarine.
- Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
- Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
- Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.
SLOW COOKER BEEF BURGANDY STEW
This is a new recipe I tried this year. The whole family loved it and I plan to make it many times in the future.-Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 9h25m
Yield 11 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine 1 cup wine, oil, 1 teaspoon pepper and 1/2 teaspoon salt. Add the beef; seal bag and turn to coat. Refrigerate for 8 hours or overnight., In a large skillet, cook bacon over medium heat until almost crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Brown onion in drippings. Add mushrooms and garlic; cook 3 minutes longer. Transfer onion mixture and bacon to a 4-qt. slow cooker., Drain and discard marinade. Add 1/4 cup flour to beef in bag; toss to coat. Transfer beef to slow cooker. In a small bowl, combine the tomato paste, thyme, parsley and remaining wine, pepper and salt. Pour over beef. Cover and cook on low for 9-10 hours or until meat is tender., Combine remaining flour and broth until smooth; gradually stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with noodles if desired.
Nutrition Facts : Calories 353 calories, Fat 18g fat (6g saturated fat), Cholesterol 110mg cholesterol, Sodium 383mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 35g protein.
SLOW-SIMMERED BURGUNDY BEEF STEW
My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.
Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
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