SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Provided by Anna Glover
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 19
Steps:
- Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
- Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
- To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
- Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
SANDI'S CROCK POT VEGETARIAN STEW WITH DUMPLINGS
Make and share this Sandi's Crock Pot Vegetarian Stew With Dumplings recipe from Food.com.
Provided by drhousespcatcher
Categories Stew
Time 9h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Put all ingredients into crock pot in the morning, cooking on low all day (8 - 10 hours). If desired, you may thicken the broth with a tablespoons of cornstarch mixed into a little water.
- NOTE: Turn up to high, allow broth to bubble, then add cornstarch mixture or dumplings. Dumplings will take longer to cook in the crock pot.
- Mix lightly then drop by tablespoon into simmering stew, cover and cook for 15 minutes.
- Note: By adding a little less milk and/or a little more flour, you can have drop biscuits (omit parsley, if desired). Add your favorite herbs for delicious herb dumplings/biscuits.
- OH YEAH DO NOT PEEK.
Nutrition Facts : Calories 583.8, Fat 4.5, SaturatedFat 0.8, Cholesterol 1.8, Sodium 1284.2, Carbohydrate 118.3, Fiber 12.2, Sugar 10.5, Protein 20.3
PORK STEW WITH CORNMEAL DUMPLINGS (CROCK POT)
Make and share this Pork Stew With Cornmeal Dumplings (Crock Pot) recipe from Food.com.
Provided by southern chef in lo
Categories Stew
Time 11h15m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Cut the pork into 1 inch cubes.
- In a skillet, brown the pork and the garlic in hot oil; drain well.
- Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
- Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
- If the stew was cooked on low turn to high.
- Prepare the cornmeal dumplings.
- Remove the bay leaves and stir the stew.
- Drop the dumplings by the tablespoon onto the stew.
- Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP).
- Sprinkle the dumpling with cheese.
- For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
- Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
- Use in the pork stew for the dumplings.
VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)
This is a very different vegetable stew just packed with flavor - and is one of my family's most requested and one of my very favorites. It is based on a recipe from one of my favorite cookbooks, "Tis the Season - A Very Vegetarian Christmas", by Nanette Blanchard. Although this comes from a Christmas cookbook, I like to serve this all year long, although it is especially comforting in the fall and winter months when it's cold. The original recipe calls for a puff pastry crust, which could make quite an elegant meal fit for company. However, I like to serve it with dumplings, so it's more everyday for my family. I'm sure it would be equally delicious without the dumplings - although my family would be upset if I didn't include them (the dumplings are usually fought over in my house). I've included just a basic dumpling recipe, but if you have one of your own, by all means please use it! You could also use some refrigerated biscuit dough if you have it on hand. This is something we might eat on a Sunday evening at our house, although the stew actually comes together quite quickly. I hope you enjoy it as much as my family does.
Provided by Pinot Grigio
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender.
- Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn.
- Add flour and stir unil mixed.
- Add apple cider or sherry vinegar, light brown sugar, and dijon mustard.
- Stir until combined.
- Slowly stir in broth.
- Add cinnamon, chopped carrots, and chopped potatoes.
- Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins).
- Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through.
- Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings).
- If making the Dumplings -
- Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms.
- Drop by rounded teaspoons into hot stew.
- Cover and cook until done (approx. 10 mins).
- You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.
VEGETARIAN CROCK POT UNBEEF STEW
One of the things I loved to eat before becoming vegetarian, was beef stew. While this stew is no longer made with beef, the carrots, potatoes, onions, celery, and tomato cook in a thick brown gravy. There are many variations of this recipe on the internet, this one was found on Nikibone.com.
Provided by ajenas kitchen
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Wrap and freeze the tofu and then let it thaw out completely. Drain the water from the tofu, and cut into slices. Press out any remaining water. Cut the slices into chunks and bake at 200°F on an ungreased cookie sheet while chopping the rest of the ingredients; check the tofu about every 10 to 15 minutes so that it doesn't get browned--it should just be dried out, not burned. The tofu should be well dried out, like croutons.
- Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6 to 8 hours, stirring occasionally. The stew is ready when it is thick and brown, and the vegetables are fork tender.
- To press water from tofu:.
- Place tofu block between two dinner plates. Place a heavy object, such as a cast iron pan, on top of the plates and wait for 15 minutes or so. Drain water from plates. Flip tofu block over and replace the plates. Place the cast iron pot on top on the plates once again. Drain for 15 minutes more. Discard water. Tofu is now ready to use, or can be placed in a plastic bag. Once bagged, place in the fridge until needed.
- I usually press and drain the tofu when purchased, storing it in a plastic bag in the fridge so it will be ready to use when needed.
- (Preparation time given above does not include pressing tofu).
SLOW-COOKED PORK STEW WITH DUMPLINGS
Add homemade dumplings with stuffing mix to your pork stew for a savory dish. Our Slow-Cooked Pork Stew with Dumplings is perfect for a cold night.
Provided by My Food and Family
Categories Home
Time 9h
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
- Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
- Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 6 g, Protein 28 g
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