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
HERB DUMPLINGS (SLOW COOKER)
Add this dumpling topping to any hearty slow-cooker stew. You can vary the herbs and seasoning to suit the stew.
Provided by anja1cam
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Rub butter into flour, add herbs, season with salt & pepper.
- Add a little water bit by bit to form a sticky dough
- Shape into walnut-sized balls and quickly place on top of your slow cooker stew
- Cook on HIGH for the last 45-60mins of your cooking time.
BURGUNDY STEW WITH HERB DUMPLINGS (CROCK POT)
This recipe from Betty Crocker will satisfy any hungry appetite, and the Bisquick gives this rich beefy stew a nice fluffy drop dumpling made with thyme and sage, that are sure to please everyone! A definite family comfort dinner for these cold winter months!
Provided by Pat Duran
Categories Beef
Time 8h25m
Number Of Ingredients 17
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 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
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