Crock Pot Beef Stew With Red Wine And Herb Dumplings Recipes

SLOW COOKER BEEF STEW AND HERB DUMPLINGS

Steps:

• MAKE YOUR STEWLightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
• Add salt and pepper to your flour and coat the beef chunks before setting the coated meat to one side.
• Heat the oil in a large frying pan on a medium heat and brown the onions and carrots before transferring them to your slow cooker.
• Add the floured beef chunks to your frying pan and brown well before adding to the slow cooker.
• Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock - stir well to avoid any lumps.
• Pour the pan contents into your slow cooker and add the potatoes, herbs, tomato puree and Worcester sauce. Stir well and then put on the slow cooker lid.
• Cook on high for 5 hours or low for 8 hours before making your dumplings.
• MAKE YOUR DUMPLINGSSieve the flour and baking powder into a bowl and stir in the suet or vegetable fat and chopped parsley.
• Add 4 tablespoons of water and stir again to form a dough, adding extra water if necessary.
• Divide the dough into 8 pieces and turn out onto a floured work surface.Shape into small balls, add to your slow cooker and cook on high for 45 minutes with the lid on.

BEST CROCKPOT BEEF STEW RECIPE

Steps:

• Add the beef stew ingredients in the slow cooker - beef, carrots, celery, tomatoes, potatoes, red wine, salt, thyme, mustard powder, salt and pepper. Stir to combine.
• Whisk together the flour and water until well blended, and stir into the stew.
• Cover and cook on LOW for 8 to 10 hours (or High for 4-5 hrs).
• When the stew is done, it's time to add the dumplings. In a medium bowl, mix baking mix, thyme and sage. Stir in milk just until it is just combined.
• Drop dough in small spoonfuls (use a small cookie scoop) on top of the stew.
• Switch the heat setting to high, and cover.
• Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).

SLOW COOKER BEEF STEW WITH DUMPLINGS

Steps:

• Place the flour, salt, and pepper in a large zip-top plastic bag. Add the meat, seal the bag, and shake well to coat in the flour. Add the entire contents of the bag to the crock pot. Add the carrots, potatoes, and celery to the crock pot. In a bowl, combine the broth, Worcestershire sauce, garlic, bay leaf, paprika, and Kitchen Bouquet (if using). Mix well the add to the crock pot. Gently stir the mixture. Cover the crock pot and cook on low heat for 8 hours or until the beef is tender. Remove the bay leaf. Turn the crock pot to high while you prepare the dumpling batter. In a bowl, combine the flour, baking powder, salt, beaten egg, milk, and parsley. Mix well. Drop the batter by spoonfuls onto the simmering stew. Cover the crock pot and cook on high for 1 hour or until the dumplings are cooked.

SLOW-COOKER BURGUNDY STEW WITH HERB DUMPLINGS

Steps:

• In 4- to 5-quart slow cooker, mix all stew ingredients except water and flour.
• Cover; cook on Low heat setting 8 to 10 hours (or High heat setting 4 to 5 hours).
• In small bowl, mix water and flour; gradually stir into beef mixture.
• In small bowl, mix Bisquick mix, 1/2 teaspoon thyme and the sage. Stir in milk just until Bisquick mix is moistened. Drop dough by spoonfuls onto hot beef mixture.
• Increase heat setting to High. Cover; cook 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

SLOW-COOKED RED WINE BEEF STEW

Steps:

• Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
• When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
• Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic's oils. Discard garlic.
• Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There's no need for a hard crust to form; a little browning is all that's required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
• Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
• Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
• Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
• When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
• Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.

DECADENT CROCK POT BEEF STEW WITH RED WINE

Steps:

• marinate meat in red wine, olive oil, onion, thyme, bay leaf, salt and pepper overnight.
• Drain the meat and reserve the marinade.
• saute the bacon.
• brown the meat in the bacon fat.
• place all the vegetables, meat, bacon, marinade and garlic into crock pot.
• cook on low heat for 8 to 10 hours or until meat is tender.

CROCK POT- BEEF STEW WITH RED WINE AND HERB DUMPLINGS

Steps:

• Preparation:.
• Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
• If you are using wine, use all the salt.
• If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
• Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
• The vegetables and beef will become tender.
• Combine the flour and water and stir this slowly into the beef stew.
• For Herb Dumplings.
• Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.
• Cut in butter that's been kept at room temperature or use soft margarine.
• Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
• Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
• Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

BEEF STEW WITH DUMPLINGS

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.