Tag Archives: stew

Root Veggie Stew with Herbed Whole Wheat Dumplings

Root vegetables are great. They’re filling, available in the cold winter months, nutritious and inexpensive. But boy, will I be happy to see tender spring vegetables again soon! We’ve eaten sooo many turnips in the past couple of months and have burned through our frozen reserve of green beans and tomatoes. I am finding myself dreaming of tomatoes and garlic scapes as the weather gets warmer and I can’t wait to have the first cookout of spring! The 60 degree weather outside is certainly playing into my spring fever, leaving me anxious and distracted as I am stuck in an office all day, wishing I was hiking or planting …

Anywho, root vegetables are where its at for the winter, and they really are delicious! This root veggie stew is kicked up a bit by the addition of whole wheat herbed dumplings. I’ve listed the specific root vegetables and greens that I used, but you can use a comparable amount of any combination of root vegetables and any dark, leafy greens.

Root Veggie Stew with Herbed Whole Wheat Dumplings

Stew Ingredients:

Stew Ingredients

Stew Ingredients

Dumpling Ingredients:

Dumpling Ingredients

Dumpling Ingredients

Directions:

  1. Peel rutabagas and sweet potato. Chop all root veggies into 1″ cubes.
  2. Chop onion and mince garlic. Heat olive oil in dutch oven or large pot and add onion and garlic. Sauté until onion is just tender.
  3. Add root vegetables. Cook and stir for 5 minutes.

    Sautéeing Veggies

    Sautéeing Veggies

  4. Chop or crumble sage (depending on fresh or dried) and add sage and herbes de provence to vegetables, cooking until just fragrant, about 3 minutes.
  5. Add broth and water. Bring to a boil.

    Simmering

    Simmering

  6. Chop greens and add to broth & veggies.
  7. Reduce heat, cover, and let simmer, stirring occasionally, for about 10-15 minutes.
  8. Meanwhile, prepare dumpling dough. First, whisk flours, baking powder and salt in medium bowl.
  9. Chop herbs and add to flour mixture, stirring well.
  10. Lightly beat egg. Add egg and milk to dry mixture and stir until stiff dough is formed.
  11. After 15 minutes of simmering, remove lid and drop dumpling dough on to stew by heaping tablespoonful.
  12. Replace lid and allow to cook, undisturbed, for about 10 minutes, or until veggies are tender and dumplings are puffy.
Root Veggie Stew with Dumplings

Root Veggie Stew with Dumplings

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Slow Cooker Beef Stew—It’s What’s For Dinner!

The slow cooker is a positively amazing creation. I love approaching my front door and smelling a delicious meal before I even unlock it. Sometimes, that is because my husband is lovingly/messily cooking inside, but sometimes, especially in the winter, it’s because the slow cooker has been working away all day so that a hot, rich meal is waiting for me. Sure, I did the prep work for the recipe, but if a day at my job has happened in between the prep work and the devouring, I hardly remember that I put any effort into it. It’s like working from home—Really, it’s the same amount of effort, but it just feels better. And you can wear pajamas.

Despite my affection for the slow cooker, I’ve also always been kind of wary of it. For years, I thought that all you could pull from it was gloppy, grayish brown concoctions of mush with too much salt and little flavor. When I learned you could make things other than pot roast in a slow cooker, I rebelled, cooking up curries and lasagnas. The one thing I missed out on was that the crock pot classics don’t have to be bland and squishy. Stew can be complexly flavored with varying textures and colors! Gravy doesn’t need to be lumpy! I knew all of these things in the realm outside slow cookery, but for some reason, I had created a mental block against those time honored dishes.

So, when I picked up one steak last week and was trying to think of ways to stretch it to feed my husband and I for a few days, I decided to give good ol’ beef stew a try. It was a hectic week, so the slow cooker was a perfect tool, and my husband was working hard on storm cleanup, so I knew he’d want something hearty. After dumping a few ingredients together, what was waiting on the other side of my door, making the porch smell delightful, was sophisticated in its flavors yet comforting in its essence.

Slow Cooker Beef Stew

Ingredients:

Ingredients

A great way to stretch a steak!

Directions:

  1. Cut onion into thick slices and place on bottom of greased slow cooker.
  2. Cut steak into 1″ cubes.
  3. Slice celery into 1″ lengths.
  4. Cut potatoes and yam into 1.5″ chunks.
  5. Layer steak, celery, potatoes and yam on top of onions.
  6. Pour beer, hot sauce, and tomato purée into large bowl.
  7. Crush garlic cloves and add to liquid.
  8. Add herbs de provence, salt, pepper and brown sugar. Whisk until smooth.
  9. Pour liquid mixture over beef and vegetables in slow cooker. (I go up to this step the night before I plan on eating it, then put the crock in the fridge overnight to just pull out and put on to cook the next morning.)
  10. Turn slow cooker on low and cook for 8 hours.
  11. After you finish marveling at how great your home smells 8 hours later, mix the cornstarch with a few tablespoons of water using a fork until it dissolves.
  12. Add the cornstarch to the slow cooker and turn the temperature to high. Let cook for 15 minutes or until thickened.
  13. Serve with crusty bread and a beer.
Slow Cooker Beef Stew

Slow Cooker Beef Stew


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