Recipe: Stews and Dumplings (6) 1999-09-13

9-13-99 Stews and Dumplings

Becky,LA (09:54:57) :

NO PEEK STEW
Recipe By : BECKY

2 pounds lean beef -- cubed
1 can cream of mushroom soup
1 package dry onion soup mix
1 cube beef bouillon
2 cups mushrooms -- sliced
2 cups onions -- sliced
1 cup red wine (I use Gallo burgundy)
salt and pepper to taste
1 teaspoon parsley
1 teaspoon garlic powder
1 can new potatoes -- sliced, cooked
1 can carrots -- sliced, cooked

Mix all but last 2 ingredients together.
Place large, covered casserole dish and bake for approximately 3 hours at 300 degrees.
Don't shorten cooking time by raising the oven temperature.
Remove from oven when meat begins darken on surface.
Add warmed potatoes and carrots.
Serve over rice.

Kelly,WA (06:00:53) : Another Hearty Turkey Stew
6 servings

1 pound 7% fat ground turkey
1/2 cup chopped onions
1 16 oz. can red kidney beans
1 14 oz. can canned tomatoes, diced, undrained
1 8 oz. can no-salt-added canned tomato sauce
1 cup elbow macaroni, uncooked
1 cup water
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
6 tablespoons low fat cheddar cheese

Coat a non-stick Dutch oven with vegetable cooking spray; place over medium-high heat until hot. Add ground turkey and onion; cook until meat is browned. Drain meat mixture in a colander; pat dry with paper towels. Wipe pan drippings from Dutch oven with a paper towel.

Return meat mixture to Dutch oven. Add kidney beans and next 8 ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Ladle stew into individual bowls; sprinkle each serving with 1 tablespoon cheese. Serve immediately. Kelly,WA (05:58:52) : Hearty Turkey Stew

3 tablespoons olive oil
5 medium sized carrots, peeled and chopped
1 large onion, chopped
1 pound turkey breast, cut into 1-inch strips
1 teaspoon garlic powder
1/2 teaspoon dried parsley
3 tablespoons all purpose flour
8 small red potatoes, cut into 1-inch cubes
1 cup sliced mushrooms
1 cup turkey stock or chicken broth
1 (8 oz.) can tomato sauce
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium heat. Add carrots and onion and cook until vegetables are tender. Add turkey strips, garlic powder and parsley, cook 3 minutes or until turkey is lightly browned. Stir in flour. Pour mixture into 3-quart casserole dish. Add potatoes, mushrooms, stock, tomato sauce, chili powder, cumin and paprika.

Bake 45 minutes or until potatoes are tender and turkey is no longer pink in the center. Let stand 5 minutes before serving. Makes 8-10 servings.

This is great for cold winter nights or Super Bowl games. Serve with biscuits as the gravy is terrific.

page.michigan (05:07:55) :

My Favorite Dumplings
(made with butter and egg):

In a bowl mix:
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp snipped parsley (fresh is best but dried works too)

In another bowl or measure cup:
Beat 1 egg
Stir in 1/4 cup milk ~~I love to replace with apple cider for cider stew or other types too ~~
Stir in 2 tbsp melted butter

Add liquid to flour mix stir JUST till blended and "drop" in stew or soup by tablespoon cover pot tightly and return to a boil simmer 12-15 min. do not lift the lid!!

makes 6-8 dumplings

dumpling tips ... from The settlement cookbook: mix ingredients according to recipe, test by dropping into rapidly boiling water if it does not hold together more flour must be added, just enough so that dumpling keep shape. ... test by pulling apart with 2 forks; when dry and spongy inside dumpling is done ... Don't lift lid while cooking. ... Dumplings are an art form huh?

Susan,IL (11:34:23) : This is really good with homemade biscuits!

Cider Stew
Recipe By : Susan Wilson
Serving Size : 6

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons cooking oil
2 cups apple cider or apple juice
1 1/2 Tablespoons vinegar
3 potatoes -- peeled and quartered
4 carrot -- peeled and quartered
1 onion -- sliced
1 rib celery -- sliced
Water
1/4 teaspoon thyme -- crushed

Coat meat with mixture of flour, salt, pepper, and thyme. In 4 1/2 quart Dutch oven, brown meat, half at a time in hot oil. Drain off fat. Return meat to Dutch oven and stir in apple cider, vinegar, and 1/2 cups water. Cook and stir until mixture boils; reduce heat. Cover and simmer 1 1/4 hours or until meat is nearly tender. Stir in vegetables and cook 30 minutes more, or until vegetables are done.

Verla,.Il (10:41:15) : ITALIAN BEEF STEW YMMMMMM1

1 1/2 lbs boneless beef chuck
3 T. oil
2/3 c. diced celery
2 cloves garlic, minced
1 large chopped onion
1 28 0z can Italian tomatoes, cut up
1/2 c. minced parsley
1/2 c. dry white wine
1 1/2 tsp salt
1 tsp rosemary
1/2 tsp pepper

Brown beef in hot oil. Remove meat and set aside. Add onion, celery, and garlic and saut until tender. Return beef to pan and add tomatoes, parsley, and wine. Add salt and pepper. Bring to a boil, reduce heat and simmer, covered, 1 1/2 to 2 hours or until beef is tender.

I prefer to finish my stew in the crock pot on low. I sometimes add some of the smallest baby carrots.

Your kitchen will smell like heaven when this is cooking. I like to serve biscuits with it.