Crock Pot Beef Stew and Herb Dumplings Recipe
Crock Pot Beef Stew and Herb Dumplings
- 2 lbs top round steak or lean stew beef, in 1 inch pieces
- 2 celery ribs, sliced
- 4 carrots in ½ inch slices
- 2 onions, sliced
- ¼ cup water
- ¼ cup all purpose flour
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 1 ½ teaspoons salt
- ¾ cup beef broth or dry red wine
- 8 sliced mushrooms
- 14.5 oz can diced tomatoes with juice
FOR THE HERB DUMPLINGS:
- ½ cup milk
- 1 ½ cups Bisquick
- ¼ teaspoon dried sage, crumbled
- ¼ teaspoon dried rosemary, crumbled
- ½ teaspoon dried thyme
- Combine the beef, celery, 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.
- Combine the Bisquick, thyme, sage and rosemary and stir in the milk until the mixture is just moistened.
- Drop spoonfuls of the dough on to the hot beef stew, then cover and cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
- Preparation time: 15 minute(s)
Cooking time: 4 hour(s) 30 minute(s)
Number of servings (yield): 8 – See more at: http://www.luicucina.com/2013/10/crock-pot-beef-stew-and-herb-dumplings.html#sthash.4mupwcrP.dpuf
- 2 apples, quartered and stems removed
- 1 handful spinach leaves
- 1 handful kale
- 1 pear, quartered and stem removed
- 2 pieces 2.5cm pineapples
- 1 kiwi fruit, halved
Tips and suggestions
- All the nutrients in this juice:
Packed with vitamins B1, B2, B6, C, betacarotene; copper, magnesium, manganese and potassium.
Plenty of vitamins B3, B5, B7, folic acid; calcium and iron.
Also contains vitamins E, K; zinc; flavonoids and iodine.
For the dressing:
For the salad:
For the dressing:
For the salad
- 100 g walnut halves, roughly broken
- 250 g ready cooked spelt, cooled
- 1 small red onion, finely sliced
- large bunch flat-leaf parsley, leaves very roughly chopped
- 200 g soft goats’ cheese, cut into small pieces
- 3-4 medium cooked beetroot, not in vinegar, quartered
1. For the dressing: Mix the mustard and vinegar together in a small bowl. Add the honey and stir well. Gradually add the olive oil, stirring vigorously until emulsified. Season to taste with salt and pepper.
2. For the salad: Toast the walnuts lightly in a frying pan over a low heat, turning often. Put the spelt in a bowl and stir in half the dressing. Add the onion and parsley and season with ground black pepper. Divide between four plates and top with the goats’ cheese and beetroot.
3. Drizzle with a little more dressing and scatter the warm walnuts over. Serve.
Take a look at lots more of our salad recipes.
- 40 g quinoa, rinsed
- 125 g halloumi cheese, cut into thin slices
- 8 black olive, pitted and halved
- 4 tbsp barley couscous
- 120 ml vegetable stock, boiling
- 1 tsp olive oil
- 8 cherry tomatoes, halved
- ¼ cucumber, peeled and diced
- handful of fresh parsley, roughly chopped
- handful of mint leaves, roughly chopped
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
Tips and suggestions
- If you can’t find halloumi, use chunks of ungrilled feta instead and soak in the same way before adding to the salad.
1. Preheat the grill to high. Cook the quinoa in boiling water for about 12 minutes – or according to the packet instructions. Drain and rinse under cold water.
2. Meanwhile, soak the halloumi slices and olives in water for 10 minutes, to remove any excess salt. While the cheese and olives are soaking, place the couscous in a deep bowl and cover with the vegetable stock. Stir in the olive oil and cover the bowl with cling film. Set aside
for 5 minutes.
3. In a bowl mix the tomatoes, cucumber, drained olives, parsley and mint. Add the quinoa and couscous and stir to combine. Whisk together the olive oil and lemon juice, and add half to the vegetables and grains.
4. Drain the halloumi, pat dry, and place under the hot grill for 3 minutes on each side, until browned and crispy.
5. To serve, divide the couscous mixture between serving plates, along with the halloumi slices and drizzle with the remaining dressing. Season with black pepper and serve.
Cheesy Crustless Quiche Recipe
- 1/2 stick of butter (1/4 cup)
- 1/4 cup all-purpose flour
- 3/4 cups milk
- 1 cup cottage cheese
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- 5 eggs
- 4 ounces cream cheese, softened
- 6 ounces shredded Swiss cheese
- 3 Tbsp grated Parmesan cheese
- 1/4 cup chopped green onions
- 3 slices of cooked bacon, crumbled
- 6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10″ pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Caramelized Onion Quiche Recipe
Note that although this recipe calls for making a pie crust from scratch, you can easily use an already prepared frozen pie crust. Just pre-bake it using the directions that follow.
- 1 recipe pie dough (see Pâte Brisée recipe)
- 2 tablespoons olive oil
- 2-3 large red onions (about one pound total), French-cut (see below)
- Salt and freshly ground pepper
- 1 teaspoon balsamic vinegar
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 large eggs
- Pinch nutmeg
- 6 ounces Gruyère cheese, grated (1 1/2 cups)
Slicing Onions Stem to Root
To caramelize onions, you’ll want to slice them lengthwise, or from stem end to root end. That way the onions will hold their shape better during the long cooking involved in caramelizing.
1 First, use a sharp knife, get a firm grip on the onion, and slice off the stem end of the onion, by about a 1/2 inch. Then place the onion cut side down on the board to stabilize it, and cut it in half, straight through the root end.
2 Peel back the papery skin of the onions. If you want, to keep your cutting area clean, cut off the roots with the skins, but cut only enough to cut off the messy roots. Keep the root end intact. It will make it easier to slice the onion.
3 With an onion half cut-side down on the board to stabilize it, make angled cuts into the onion, from stem end to root end, cutting to, but not through the root end. Work your way around the arc of the onion, aiming your knife’s blade toward the center of the onion.
4 Make a “V” cut in the root end of the onion to cut out the tough root end, to release the onion slices.
Pre-Baking the Crust
1 On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.
2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights – dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.
Caramelizing the Onions and Preparing the Quiche
The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you’ve put the crust into the freezer to chill before pre-baking.
1 Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
2 Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.