AUTUMN STEW
After our kids carve their Halloween pumpkins, I use the discarded pieces in this savory pumpkin stew. My family eagerly looks forward to it every year. -Christine Bauer, Durand, Wisconsin More Pumpkin Stew Recipes »
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.
Nutrition Facts : Calories 248 calories, Fat 13g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 302mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS
Here's our family favorite recipe for a great hearty and satisfying beef stew, that I make each year throughout the cold weather season. Plentiful with tender chunks of beef and a nice variety of vegetables, and the fluffiest most delicious herb dumplings, ever! Perfect for a cold autumn or winter's day. Serve this stew piping hot with a buttered baguette and a good cider, ale, or wine. Enjoy! Note: 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.
Provided by BecR2400
Categories Stew
Time 2h55m
Yield 10-12 serving(s)
Number Of Ingredients 25
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.
Nutrition Facts : Calories 526.4, Fat 21.6, SaturatedFat 7.4, Cholesterol 71.5, Sodium 698.4, Carbohydrate 55.8, Fiber 5.6, Sugar 6.1, Protein 27.1
LIGHTER BEEF STEW & DUMPLINGS
We've cut the calories and fat and boosted the fibre in this comforting casserole by using a lean cut of beef and upping the vegetables
Provided by Angela Nilsen
Categories Dinner, Lunch, Main course, Supper
Time 2h55m
Number Of Ingredients 19
Steps:
- Heat the oil in a large saucepan or deep sauté pan. Tip in the onions, bay leaves and thyme sprigs, and fry over a medium heat for about 8 mins, stirring often, until the onions are turning golden. Raise the heat, add the steak and stir-fry briefly until it starts to lose its raw, red colour. Pour in the wine, stir to deglaze the brown sticky bits from the bottom of the pan, and let it bubble briefly. Lower the heat, sprinkle in the flour and mustard powder, and stir for 1 min. The meat should now be coated in a thick, rich sauce.
- Mix in the tomatoes, stirring to break them down. Stir in the stock and bring to the boil. Tip in the carrots, squash and mushrooms, lower the heat, cover with a lid and leave to simmer gently for 1 hr 40 mins, stirring occasionally. Uncover and cook for a further 20 mins, still on a gentle simmer, until the meat is very tender. Season with pepper.
- When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. Put a 2.25-litre casserole dish in to heat it up. Meanwhile, make the dumplings. Put the flour, mustard powder, some pepper and a pinch of salt in a bowl, then stir in the spring onions and parsley. Mix the oil and buttermilk together and gently stir into the flour. Add a drop or two of cold water, if needed, to pick up any dry bits on the bottom of the bowl, and stir to make a soft and slightly sticky dough. Be as light-handed as you can, as overmixing or overhandling will toughen the dumplings. Cut the dough into 8 pieces and very lightly shape each into a small, rough ball.
- Carefully transfer the stew to the hot casserole dish and remove the bay leaves and thyme sprigs. Sit the dumplings on top and press them down into the gravy to very slightly submerge. Put the dish on a baking sheet and cook for about 20 mins until the dumplings have risen and are golden on top. Serve with a light scattering of thyme leaves.
Nutrition Facts : Calories 571 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 18 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS
This healthy family supper has dumplings that soak up all the flavours of cider, mustard and a hint of apple, and it's 3 of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 21
Steps:
- Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
- Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
- Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
- When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.
Nutrition Facts : Calories 526 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
AUTUMN STEW WITH THYME DUMPLINGS
A earthy and comforting vegan stew with little dumplings, red kidney beans and a good array of fall vegetables. Awesome with a glass of cabernet sauvignon.
Provided by Mad Maryno
Categories Stew
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 300°F.
- In a dutch oven, sweat the onion, the leek and the garlic together on medium heat.
- Add the vegetables, the kidney beans,the broth, the juniper berries, the rosemary. Season with salt and pepper.
- Put the lid on and bake for 2 hours.
- Raise oven temperature to 350°F Remove pot from the oven.
- In a bowl, mix the flour, the baking powder, the salt and the thyme. Add the margarine and mix until crumbly. Add the water and mix until it's combined together.
- Divide dough into 20 little balls, roll them and put them over the stew. Cover with the lid and return to oven for 30 minutes. DO NOT REMOVE THE LID IN ANY CIRCUMSTANCE DURING COOKING PROCESS.
Nutrition Facts : Calories 474.5, Fat 4.7, SaturatedFat 0.7, Sodium 835.2, Carbohydrate 94.1, Fiber 15.7, Sugar 9.9, Protein 16.7
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