Beef Stew with Dumplings

I made this stew yesterday for dinner at my parents because my dad was craving real beef stew with all the yummy veggies.
Well I did bring real stew but I got the recipe from 'Eat, Shrink & Be Merry' so it definitely was trying to up the fibre content and lower the fat. I will admit that I changed the recipe a fair bit, mainly so that it went into the crockpot because I did not have time to sit and stir stew all afternoon.
In the end, the result was incredibly delicious and the boys had double helpings. I don't have a single scoop of leftovers - which is both good and bad.
Make this stew in a crockpot if you can, or else brown the meat first in a little olive oil before cooking the whole thing in a big pot.
Enjoy!

Beef Stew with Dumplings
Adapted from 'Eat, Shrink & Be Merry'

2lbs. stewing beef - I used skirt steak cut against the grain into 1" cubes
2 stalks celery, chopped
1/2 white onion, chopped
3 parsnips, chopped
3 carrots, chopped
6 small yellow potatoes, chopped
2t. chopped garlic or 2 cloves
2T. tomato paste
2T. balsamic vinegar
1/2t. marjoram
1/2t. basil
1/2t. thyme
1/2t. rosemary
4c. beef stock - 1/4c. reserved for the end
1T. cornstarch
1 1/2c. Bisquick
1/3c. milk
1/2t. rosemary

Combine everything but the last 4 ingredients in the crockpot and cook on low for 8hrs, high for 4 hrs. Combine the remaining 1/4c. broth and cornstarch and stir into the pot.
In a small bowl, combine the Bisquick, milk and rosemary. Using a large spoon, scoop the mix into small portions and place on top of the stew - it should make 10 dumplings. Place the lid securely on the pot and turn on high for 20 minutes. The dumplings will steam through and double in size.
Serve and enjoy

Crockpot Chili

Now that the snow has returned, I felt like a warm and comforting dinner. Chili isn't high on my list of favorite foods but Paula Deen makes such yummy recipes that I thought I would try this one. The big difference between this chili and the standard fare is that the beef is stewing meat, not ground beef. Unfortunately, that makes it harder to scoop onto Doritos which is really the only way Josh eats chili, but he didn't seem to mind.
I whipped it up in no time, basically just opening a few cans. Paula suggests serving it with corn bread but my mom bought a cheddar loaf from our local bakery so we served that instead. This is a fantastic dinner idea especially when you are short on time.
Enjoy!

Update - This chili was a huge success!!! So delicious and devoured by Josh and my dad who are not the biggest chili lovers. If you eliminate the meat, it would be amazing over nachos.

Easy Crockpot Chili
Paula Deen's Christmas Magazine 2008
2 lbs. beef stew meat, cut into 1/2" cubes
1 package taco seasoning mix
1 - 14oz. can diced fire-roasted tomatoes
1 - 4oz. can chopped green chilies
1 cube beef bouillon
1t. dried minced onion - I used 1/2 a small onion, chopped
1/4t. garlic salt
1 - 16oz. can ranch-style beans - I didn't know what this meant so I used Pinto beans
1 - 15oz. can black beans, rinsed
1 - 11oz. can niblet corn, drained
Garnish - shredded cheese, sour cream

Place all ingredients except the beans and corn into the slow cooker and cook on low for 4hrs, then add the beans and corn and cook for 30min. longer on low.

Meatball Loaves with Tomato Gravy & Smashed Potatoes

I was home today and Seth was willing to sit in his highchair for a while so I managed to whip up a yummy comforting dinner.

This recipe came together so easily. Maybe a little more time consuming than some recipes I have made but I can't believe how easy the mashed potatoes were. For some reason they turned out so creamy but I never took out my handmixer which is always such a pain.

It made enough for four people but will be so delicious tomorrow for hot lunches. That's the best kind of dinner!
Enjoy

Meatball Loaves with Tomato Gravy & Smashed Potatoes
Rachael Ray Magazine

4 large potatoes, peeled and cubed - I used yellow flesh organic
1/2lb each ground pork, veal and beef - I used extra lean beef
1 1/2c. freshly grated Pecorino Romano cheese - I used grated parmesan
1/2 to 3/4c. Italian breadcrumbs - I used plain crumbs and a teaspoon of Italian seasoning
1/3c. heavy cream
1 large egg, beaten
4 cloves garlic, finely chopped
1 T. Worcestershire sauce
1/4t. allspice
ground black pepper
1/4c. olive oil
1 carrot, finely chopped
1/2 onion, finely chopped
1 bay leaf
2T. chopped fresh rosemary
3T. tomato paste
2 1/2 c. beef broth

1. Preheat the oven to 425. Place the potatoes in a pot, cover with cold water and cover the pot with a lid. Bring to a boil, then salt the water and cook the potatoes until tender, 12 to 15 min. Drain the potatoes and add them back to the pot.

2. While the potatoes are cooking, in a large bowl, combine the ground meats with 1/2c. cheese, 1/2c. bread crumbs, a splash of cream, the egg, half the chopped garlic, the Worcestershire sauce and allspice; season with salt and pepper. Drizzle 1T. olive oil onto a baking sheet, form the meat mixture into 4 loaves about 1 to 1 1/2" thick and place on the baking sheet. Drizzle with 1 T. olive oil. Bake for 20 min.

3. While the meatloaves bake, in a large skillet, heat the remaining 2T. olive oil over med. heat. Add the remaining garlic, the carrot, onion and bay leaf and cook until tender, 7 to 8 min.; season with salt and pepper and rosemary. Stir in the tomato paste, and cook for 1 min. Whisk in the broth and simmer until thickened. Discard the bay leaf.

4. Add the remaining 1/3c. cream and 1c. cheese to the potatoes and season with salt. Smash to desired consistency. Divide the potatoes among 4 plates and make a small well in the center. Remove the meatloaves from the oven, turn in the sauce and set alongside the potatoes. Spoon extra sauce into the wells and over the loaves.

Slow Cooker Beef Stew on Buttered Egg Noodles

I love the new - well new for me anyway - magazine 'Real Simple'. This month they featured quick and hearty winter soups and stews, one of which is this stew. I love the idea of serving it over noodles, sort of like beef stroganoff.

This dinner was so fast, I cut up the meat and veggies last night after Seth went to bed and then threw it all in the crockpot in the fridge until the morning. Turn it on first thing and it is ready when Josh gets home.

Enjoy!

Classic Beef Stew
Real Simple Magazine January 2010

2.5lbs beef cubes - I used fondue steak already cut up in the meat dept.
2 T. olive oil
1 - 6oz. can tomato paste
1 stalk celery, cut into 1" lengths
1 small onion, cut into small chunks
1/2 bottle red wine - I used a merlot/cab blend
2 bay leaves
1 lb. carrots, chopped into 1" lengths - I used baby carrots
1 lb. turnips, chopped into 1" cubes
1 T. cornstarch
12 oz. egg noodles

Throw all the ingredients - except the noodles and the cornstarch - into the slowcooker. Add 2 c. water and salt and pepper to taste. Cook for either 8hrs on low or 4hrs on high. Mix the cornstarch with 1/4c. water and add to the pot. Simmer a few minutes more, until thickened.
Cook the noodles as per package directions and serve, buttered, with the stew ladled over top.