Smoky Sirloin Stew With Watercress Dumplings Food

CHUNKY SIRLOIN BEEF STEW

Steps:

• In a Dutch oven, cook the beef, carrots, celery and onion in oil until beef is browned; drain. Add the broth, garlic, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until beef and vegetables are tender., Combine the cornstarch and water until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add browning sauce if desired.

60 MINUTE OVEN SIRLOIN STEAK STEW

Steps:

• Combine first five ingredients in metal 13 x 9 x 2-inch baking pan.
• In a medium bowl, combine remaining ingredients with a whisk.
• Pour over meat and vegetables.
• Cover baking pan with aluminum foil.
• Bake in preheated 400 degree oven 40 minutes.
• Carefully uncover and stir meat and vegetables.
• Cover and bake an additional 20 minutes.
• Uncover and stir stew before serving.

SMOKY CHICKEN STEW WITH DUMPLINGS

Steps:

• Heat a heavy bottomed large, wide pot or pan over high heat.
• Cut the chicken into bite size pieces.
• Add oil to the pan and heat.
• Add chicken and caramelize for 2 minutes on each side.
• Remove chicken from pan to a shallow dish and cover loosely with foil.
• Reduce heat to medium high.
• Add bacon to the pan and brown bacon at edges, rendering fat.
• Add carrots and celery to the pan, bay leaf and thyme.
• Stir and cook vegetables 4 minutes.
• Add flour to the pan, stir and cook another minute.
• Whisk in wine and mustard and scrape up pan drippings and burned bottom.
• Add broth.
• Cover and bring liquid to a boil, 1 to 2 minutes.
• Mix biscuit mix.
• Add chicken back to the pan and settle it in so that it is covered with sauce.
• Use salt and pepper to season according to individual tastes.
• Drop large spoonfuls of biscuit mix into the pan onto the surface of the stew, leaving room for the dumplings to puff up, and cover the pan.
• Cook 8 minutes until dumplings plump.
• Serve stew with dumplings.