Winter Vegetable Stew With Herb Dumplings Recipes

Steps:

• Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.
• Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.
• Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

Steps:

• 1. Heat the oil in a large pot and fry the onion until soft. Add the carrots, celery and potato. Let sweat over a gentle heat for about 5 minutes. Add the rest of the ingredients, bring to the boil and then simmer for about 20 minutes.
• 2. Meanwhile, prepare the dumplings. Rub the butter into the flour until it resembles breadcrumbs. Add the herb, salt and pepper and mix with the egg, adding enough water to form a sticky dough.
• 3. Using a wet spoon drop tablespoons of the dough on top of the simmering stew. Place the cover on the pot and leave for about 10 minutes.Remove a dumpling, if when you cut into it its fluffy and "bready", it's done!! Remove them all at the one time, just like bread, they'll get soggy if you leave them too long.

Steps:

• Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
• Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
• Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
• Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

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.

Steps:

• Cook Onion and Garlic in Olive Oil in Dutch Oven, stirring occasionally until tender.
• Stir in Vegetable Broth, Orzo, Ground Mustard, Pepper, Vegetables, Corn and Beans.
• Heat until Boiling, stirring occasionally.
• In bowl, combine Bisquick, Cornmeal, Garlic Powder, Basil and Oregano.
• Stir Milk into dry ingredients until just combined.
• Drop dough by tablespoon fulls onto boiling stew.
• Reduce heat to low.
• Cook uncovered for 10 minutes.
• Cook covered for a further 10 minutes.
• Serve hot from the stove and enjoy!

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.