Crock Pot Beef Stew And Herb Dumplings Food

SLOW-COOKER BURGUNDY STEW WITH HERB DUMPLINGS

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.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

SLOW COOKER BEEF STEW WITH DUMPLINGS

Steps:

• Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.
• Cover and cook on high for 5hr or until the beef is tender.
• After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.
• Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.

BEST CROCKPOT BEEF STEW RECIPE

Steps:

• Add the beef stew ingredients in the slow cooker - beef, carrots, celery, tomatoes, potatoes, red wine, salt, thyme, mustard powder, salt and pepper. Stir to combine.
• Whisk together the flour and water until well blended, and stir into the stew.
• Cover and cook on LOW for 8 to 10 hours (or High for 4-5 hrs).
• When the stew is done, it's time to add the dumplings. In a medium bowl, mix baking mix, thyme and sage. Stir in milk just until it is just combined.
• Drop dough in small spoonfuls (use a small cookie scoop) on top of the stew.
• Switch the heat setting to high, and cover.
• Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).

BEEF STEW - CROCK POT

Steps:

• 1. Brown meat in oil add onions. When browned transfer to crock pot.
• 2. Add the remaining ingredients. Cook on high for 4 to 6 hours, or low 8 to 10 hours.
• Salt and Pepper to taste! Enjoy!

SLOW COOKER BEEF STEW AND HERB DUMPLINGS

Steps:

• MAKE YOUR STEWLightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
• Add salt and pepper to your flour and coat the beef chunks before setting the coated meat to one side.
• Heat the oil in a large frying pan on a medium heat and brown the onions and carrots before transferring them to your slow cooker.
• Add the floured beef chunks to your frying pan and brown well before adding to the slow cooker.
• Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock - stir well to avoid any lumps.
• Pour the pan contents into your slow cooker and add the potatoes, herbs, tomato puree and Worcester sauce. Stir well and then put on the slow cooker lid.
• Cook on high for 5 hours or low for 8 hours before making your dumplings.
• MAKE YOUR DUMPLINGSSieve the flour and baking powder into a bowl and stir in the suet or vegetable fat and chopped parsley.
• Add 4 tablespoons of water and stir again to form a dough, adding extra water if necessary.
• Divide the dough into 8 pieces and turn out onto a floured work surface.Shape into small balls, add to your slow cooker and cook on high for 45 minutes with the lid on.

BURGUNDY STEW WITH HERB DUMPLINGS (CROCK POT)

Steps:

• 1. Stew: In a 5 qt. slow cooker or crock pot, mix all stew ingredients except water and flour. Cover; cook on low for 8-10 hours (or high for 5 hours)
• 2. In a small bowl, mix water and flour; gradually stir into beef mixture.
• 3. Biscuits: In a small bowl, mix bisquick, thyme and sage. Stir in milk just until bisquick is moistened. For fluffy dumplings, drop the dough onto the stew pieces rather than directly into the liquid. The dumplings will start to cook from the steam right away. For heavier dumplings drop dough by spoonfuls onto hot beef liquid.(they will be a little soggy this way), but delicious either way! Increase heat setting to high. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

SLOW COOKER BEEF STEW WITH DUMPLINGS

Steps:

• Place the flour, salt, and pepper in a large zip-top plastic bag. Add the meat, seal the bag, and shake well to coat in the flour. Add the entire contents of the bag to the crock pot. Add the carrots, potatoes, and celery to the crock pot. In a bowl, combine the broth, Worcestershire sauce, garlic, bay leaf, paprika, and Kitchen Bouquet (if using). Mix well the add to the crock pot. Gently stir the mixture. Cover the crock pot and cook on low heat for 8 hours or until the beef is tender. Remove the bay leaf. Turn the crock pot to high while you prepare the dumpling batter. In a bowl, combine the flour, baking powder, salt, beaten egg, milk, and parsley. Mix well. Drop the batter by spoonfuls onto the simmering stew. Cover the crock pot and cook on high for 1 hour or until the dumplings are cooked.

CROCK POT- BEEF STEW WITH RED WINE AND HERB DUMPLINGS

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.

BEEF STEW WITH DUMPLINGS

Steps:

• Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.
• Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.
• In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.
• Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.