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How To make Old Fashioned Pot Roast with Herb Dumplings
Ingredients
2
pound
boneless chuck roast
2
tablespoon
flour
1
kosher salt, black pepper
2
tablespoon
cooking oil
1
md
carrot, diced
1
md
onion, diced
1
qt
beef stock
1
cup
red wine
4
each
sprigs thyme, fresh
1
each
bay leaf
3
each
carrots, peeled, cut into quarters
3
each
parsnips, peeled, cut into quarters
1
md
rutabaga or 2 md turnips, peeled, cut into 1-inch wedges
16
each
boiling onions, peeled
4
md
red potatoes (skins on), cut into 1-inch cubes
3
tablespoon
olive oil
Herb Dumplings:
3
tbs
shortening
1 1/2
cup
flour
2
teaspoon
baking powder
1/2
teaspoon
salt
3/4
cup
milk
2
teaspoon
basil, sage or thyme, fresh, chopped or 1 tsp dried
Directions:
Preheat oven to 325 degrees F. Trim excess fat from the chuck roast. Dredge the roast with flour and season with salt and pepper. Place a heavy-bottomed casserole over medium heat and add the oil. When hot, add the meat and brown well on all sides. Remove the meat; add the carrots and onions and cook until browned. Return the meat to the pot; add the stock, wine, thyme and bay leaf. When the liquid comes to a simmer, cover the pot and place on the lower shelf of the preheated oven.
Bake for about 2 hours, turning the meat once or twice during cooking. Toss the prepared vegetables with the olive oil or fat and season with salt and pepper. About 40 minutes before serving, place the vegetables in a roasting pan, put in the oven and roast until they are tender and lightly browned.
When the meat is tender, remove to a platter and keep warm.
Strain the juices from the pot and skim off the fat. Return the juices to the pot and cook over high heat until reduced to about half.
Reduce heat to a simmer; add dumplings and cook as directed.
Surround the roast with the vegetables and the dumplings. Pour the remaining juices from the pot into a sauce boat, Spoon a little over the meat before serving.
Herb Dumplings: Cut shortening into flour, herb, baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
Drop dough by 10 spoonfuls onto stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
Notes: If using self-rising flour, omit baking powder and salt.
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Shopping List:
2 lbs Beef Stew Meat (Chuck Roast)
1 lb small red potatoes
3-4 carrots
1 Yellow Onion
3-4 stalks of Celery
1 tbsp Garlic Paste
3 cups Beef Broth or stock
2 tbsps Tomato Paste
1 tbsp Worcestershire Sauce
Fresh Rosemary and Thyme
1 tbsp Better than bouillon Beef Base
2 Bay Leaves
Salt, Pepper, Garlic, Onion Powder, Italian Seasoning, Cayenne
2-3 tbsps flour
1 cup frozen peas
Directions:
Start by seasoning your meat. Get skillet smoking hot and sear meat on all sides until you get a nice crust. Remove meat once color has developed and then add in your onion and carrots. Cook until tender. Next, add your tomato paste and beef base. Mix to combine. Add your flour and cook for 1-2 minutes or until raw flour is cooked off. Add beef stock and bring to a boil and then reduce to a simmer.
Next, add in your Worcestershire sauce, fresh herbs and bay leaves. Cover and cook on low for 1.5 - 2 hours or until Beef begins to get tender. Next, add in your potatoes and celery for the final 20-30 minutes. Season to taste. Once the beef is fork tender and the veggies are tender, you can serve it. Serve in a bowl or over some white rice.
Chicken and Dumplings: The Best Comfort Food Ever!
Chicken and Dumplings: The Best Comfort Food Ever! - Are you looking for the best comfort food ever? Look no further than chicken and dumplings! This classic dish is easy to make and always tastes delicious. In this video, we'll teach you how to make chicken and dumplings the right way, so you can enjoy them for years to come.
This chicken and dumplings recipe is a must-try for any comfort food lover. In just 30 minutes, you'll have a delicious and hearty dish ready to eat! You won't be disappointed!
Ingredients:
3/4 cup All-Purpose Flour, divided
1/2 tsp. Salt
1/2 tsp. freshly Ground Pepper
1 Chicken, cut up
2 tbsp. Oil
1 large onion, chopped
2 medium Carrots, chopped
2 Celery Ribs, chopped
3 Garlic cloves, minced
6 cups Chicken Stock
1/2 cup Apple Cider
2 tsp. Sugar
2 Bay Leaves
5 whole Peppercorns
Dumplings:
1-1/3 cups All-Purpose Flour
2 tsp. Baking Powder
3/4 tsp. Salt
2/3 cup Milk
1 tbsp. Butter, melted
Soup:
1/2 cup Heavy Whipping Cream
2 tsp. Parsley
2 tsp. Thyme
Additional Salt and Pepper to taste
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