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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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✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
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Ingredients
1 Kilo cubed beef
Pinch of salt
Pinch of black pepper
3 tbsp flour
Pinch of black pepper
De-glaze red wine = Like me – 1 tbsp apple cider vinegar and ¼ cup pomegranate juice
2 carrots cubed
2 onions cubed
Small bunch of celery cubed
½ kilo potatoes cubed more if you like
Pinch of Thyme
1 tbsp Worcestershire sauce
2 heaped tbsp tomato puree/paste
2 ½ cups beef broth – add water if not enough!
2 bay leaves
Link to giant Yorkshire puddings:
Dumplings
250g self-raising flour
1 tbsp baking powder
125 g suet
60g butter
125ml water – approx.
2 tbsp chopped parsley
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Chicken and dumplings (biscuity, Southern-style)
Thanks to HelloFresh for sponsoring this video! Click for 70% off with HelloFresh plus FREE shipping — use my code ADAMRAGUSEA70.
***RECIPE, SERVES 4-6***
1.5 lb (700g) boneless skinless chicken thighs
1 bottle (750mL) white wine (could replace with water or stock
1 carton (32 oz, 946mL) chicken stock
8 oz (227g) white mushrooms
2 bunches green onions
1 lb (454g) carrots
3-4 garlic cloves
12 oz (340g) green beans
6 egg yolks
3/4 cup (177mL) cream
1 lemon
flour
oil
salt
pepper
dry herbs
For the dumplings
2 cups (230g) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons melted butter
milk or water
fresh sage, rosemary, thyme, parsley or any combination thereof
Cut each thigh into 4-6 pieces. Season heavily with salt, pepper and dry herbs, then toss the pieces with enough flour to coat. Cut the mushrooms in half or quarters (remember they'll shrink in half when cooking), thin-slice the onions and reserve the green slices for garnish at the end, peel and thick-slice the carrots, smash and peel the garlic cloves.
Heat a film of oil in a large pot, then lay in the chicken piece by piece to keep them from sticking to each other. Keep your heat high enough to brown the chicken but don't let anything burn — low and slow is fine. When the bottoms of the pieces are brown, you should be able to scrape them off the pan with a wooden spoon and flip them.
When the chicken pieces are brown on all sides, push the chicken over to one side and drop in the mushrooms. Stir the mushrooms around and let them brown a moment. Stir in the sliced onion whites and let them cook for a moment. Deglaze with the entire bottle of wine. Stir in the carton of stock, garlic, carrots and a pinch or two of salt. Cover and simmer for about 45 minutes until the carrots are almost soft.
While you're waiting, slice the green beans into small piece. Separate out the egg yolks (eat the whites for breakfast tomorrow) and beat them smooth with the cream.
When the carrots feel almost done, stir in the green beans — they'll need about 30 minutes total.
Now is when you want to mix up the dumpling batter. Finely chop a big pile of fresh herbs and zest the lemon. Throw all that in with the cake flour, baking powder, salt and garlic powder. Stir in the melted butter until it seems to disappear. Stir in just enough milk or water (no more than a cup, 237mL) to get you a shaggy, sloppy dough — if you over-mix, the dumplings will be tough. Form the dough into rough, small balls.
When the green beans are 15 minutes away, drop the dumplings in the soup, make sure the heat is high enough that the broth is bubbling, cover and let the dumplings steam at least 10 minutes before you check on them. When they double in size and look cooked, they're cooked — don't overcook them or they'll get dense.
Kill the heat and wait for bubbling to stop, then stir in the liaison (yolk and cream mixture). Turn the heat back on to a bare simmer and cook for a couple minutes until you see the yolks cook and slightly thicken the broth — be careful not to overcook or the eggs will go gritty. Taste the soup for seasoning and add any needed salt, a little lemon juice to taste, and the reserved onion greens.
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