Bourguignon Beef Stew W Corn Chive Dumplings Recipes

BEEF STEW WITH HERBED DUMPLINGS

Steps:

• Make stew:
• Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
• Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
• Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
• Meanwhile, prepare dumplings:
• Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
• Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
• Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
• Serve stew with dumplings.

BISQUICK CORNMEAL & CHIVE DUMPLINGS

Steps:

• 1. Add Bisquick to a medium size mixing bowl.
• 2. Add in chive, corn meal, granulated garlic & onion.
• 3. Stir until mixture is blended together.
• 4. Pour in milk and stir to blend.
• 5. Drop by tablespoon full over the top of SIMMERING soup or stew. Cook UNCOVERED 10 MINUTES. Then cover with lid and cook an additional 10 minutes.
• 6. Serve while still hot.

CRND BEEF & DUMPLINGS W/ CABBAGE & POTATOES

Steps:

• 1. Please note the FLAT CUTS of corned Beef are the best THEY ARE LEANER. They do not have all the fatty tissue usually attached to the POINT CUTS. SHOULD ALWAYS BE SLICED AGAINST THE GRAIN, TO AVOID BEING STRINGY.
• 2. I used 2 corned beef flats, because they do tend to shrink during cooking. The total weight before cooking was 6 1/2 pounds.
• 3. Add the flats to a large pot, add the seasoning packet and all the liquid from the package, as well as the seasoning spice packet. Then cover with water.
• 4. Place on stove over medium high heat, and bring to a boil. Skim off any foam accumulation. Lower heat to a simmer and continue to cook for about 3 hours. Usually the time frame is about 50 minutes per pound. But because I had 2 pieces I chose to cook mine for a total of 3 hours, use your own judgement. Cook till meat is tender.
• 5. When meat is done, remove from pot, and place on a rack over a pan and bake in a preheated oven for about 15 to 20 minutes, just to get a little color on the brisket.
• 6. You may need to pour off some of the liquid. Then add the onions and carrots, cook about5-7 minutes, and 2 bay leaves if desired, I chose not to add bay leaves, because of the seasoning in the brisket.
• 7. Wash and peel potatoes, and cut larger ones into smaller pieces.
• 8. Then shred or cut cabbage into wedges (your personal choice) shredded will not take as long to cook as it would if you make them into wedges.
• 9. Add both the potatoes & Cabbage & sweet peppers to pot, COVER and continue to cook for about 10 to 15 minutes or until vegetables are tender.
• 10. During THE LAST 5 MINUTES OR SO OF COOKING ADD THE LARGER OUTER cabbage LEAVES TO THE POT, THEN COVER AND CONTINUE TO COOK TILL GREENS TURN BRIGHT GREEN about 5 minutes. Then remove from pot and line serving platter with leaves.
• 11. With a slotted spoon I chose to remove all of the vegetables from the liquid.
• 12. Prepare the dumplings by adding all of the ingredients to a medium size bowl and stirring to bring dough together. Shape into a ball, and pinch of small amounts and roll into balls in desired sizes, using extra Bisquick as needed to prevent dumplings from sticking to hands, and lay on large platter till all are done. Drop into boiling liquid and cook for about 8-10 minutes with the lid on pot. BISQUICK DID NOT NEED 15 MINUTES AS SUGGESTED IN ORIGINAL RECIPE using self rising flour, although that is the amount of time what I used this time, next time I will cook for 8 to 10 minutes or until they rise to the top and are tender. Remove with slotted spoon and add chopped chive if desired.
• 13. Arrange vegetables and dumplings on lined platter. Slice Briskets using an electric knife for easier carving, and arrange on platter and serve with your favorite condiments. Horseradish, catsup or mustard. Your choice.