Chuck Wagon Stew With Cornmeal Dumplings Recipes

Steps:

• Combine dry ingredients.
• Cut in butter (using fingers or pastry blender) until mixture resembles coarse meal.
• Add milk and stir.
• Drop dough by spoonful (6) into stew.
• Cover and simmer about 18 minutes or until dumplings are firm to the touch.

Steps:

• Place smoked meat in water along with spices and bouillon. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar.
• For dumplings: Mix cornmeal, salt, onion, and egg. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.

Steps:

• In a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
• Place chicken on top of the vegetables.
• In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
• Cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
• Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
• In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
• Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not life cover during cooking.

Steps:

• Sprinkle meat w/ salt and pepper. Heat 2 T oil in 5 quart Dutch oven over med-high heat. Add meat afew pieces at a time; cook until browned. Transfer meat to med bowl.
• Heat remaining 1/2 T oil over med heat. Add onion and garlic; cook until onion is tender. Stir in wdater, tomato paste, chili powder and coriander.
• Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil.
• Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings.
• Combine cornmeal, flour, baking powder and salt in med bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs.
• Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
• Drop dough onto stew to make 6 dumblings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• Drop dough onto stew to make 6 dumplings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• To serve, spoon stew onto individual plates; serve with dumplings.

Steps:

• Combine flour, salt and pepper in a large plastic bag. Place beef cubes in bag and shake to coat evenly. , In a Dutch oven or large skillet, brown beef in oil. Add onion, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and reserved vegetable liquid; bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until heated through.

Steps:

• Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
• In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
• Add tomatoes, chili powder, cumin, cinnamon, and cloves.
• Cover and simmer 2 hours, stirring occasionally.
• If mixture is too thick or if more liquid is needed, add beef broth.
• Add potatoes and carrots and cook until veggies are done, about 45 minutes.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
• Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
• Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
• To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
• When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

Steps:

• Place chicken, onion, carrot, celery, salt, pepper, cloves, bay leaf, and water in a large saucepan. Heat to boiling; cover and reduce heat to simmer. Cook about 1/2 hour or until chicken is tender.
• Remove chicken and vegetables from broth. Strain broth.
• Skim fat from broth; measure and, if necessary, add water to make 3 cups liquid.
• Mix cornstarch with 1 cup cooled broth.
• Pour into saucepan with remaining broth; cook, stirring constantly, until mixture comes to a boil and is thickened.
• Add basil, peas, and reserved vegetables to sauce; stir to combine.
• Add chicken and heat slowly to boiling while preparing cornmeal dumplings.
• For the dumplings:.
• Sift together cornmeal, flour, baking powder, and salt into a large mixing bowl.
• Mix together milk and oil. Add milk mixture all at once to dry ingredients; stir just enough to moisten flour and evenly distribute liquid. Dough will be soft.
• Drop by full tablespoons on top of braised meat or stew. Cover tightly; heat to boiling. Reduce heat (do not lift cover) to simmering and steam about 20 minutes.

Steps:

• Cut ribs into 1-in. pieces. In a Dutch oven over medium heat, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, 1/2 cup broth, soy sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Combine cornstarch and remaining broth until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , For dumplings, combine the water, cornmeal and salt in a saucepan; bring to a boil. Cook and stir for 1-2 minutes or until thickened; remove from the heat. Stir a small amount into egg; return all to pan, stirring constantly. Combine flour, baking powder and pepper; stir into cornmeal mixture. Stir in corn. , Drop by rounded tablespoonfuls into simmering stew. Cover and simmer for 10-12 minutes (do not lift lid) or until a toothpick inserted in a dumpling comes out clean.