Vegetable Stew With Herby Dumplings Food

WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS

Steps:

• Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
• Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
• Heat to boiling; reduce heat.
• Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
• Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
• Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
• Prepare dough (see below) for Dumplings; set aside.
• Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute; reduce heat.
• Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
• DUMPLINGS:.
• In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
• Stir in milk.
• Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
• Cook uncovered 15 minutes.
• Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
• Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

VEGETABLE STEW WITH DUMPLINGS (VEGETARIAN)

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.