Beef Stew with Dumplings


Beef Stew with Dumplings

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Ingrediënten

For stew:

  • 3 T. shortening lard, or oil
  • 2 lbs. beef stew meat cubed
  • 2 T. flour
  • tsp. salt
  • tsp. pepper
  • 1 quart boiling water

1 tsp. lemon juice

  • For dumplings:
  • 1 cup flour
  • tsp. baking powder
  • ½ tsp. salt
  • 1 egg
  • 2-3 T. milk
  • 1 T. butter or shortening melted and cooled slightly

Instructies

To make stew:

  • Melt shortening in a Dutch oven or large, deep skillet with a lid.
  • Add the meat cubes and brown well on all sides.
  • Sprinkle flour, salt, and pepper over the meat; add the boiling water and lemon juice and then cover the pot, lower the heat, and simmer for about 3 hours.
  • Check occasionally to see if additional water is needed.

To make dumplings:

  • In a medium-sized mixing bowl, stir together the flour, baking powder, and salt.
  • In another bowl, mix together the egg, milk, and melted butter.
  • Make a well in the center of the dry ingredients and pour the egg mixture into the well.
  • Mix just until incorporated—you don’t want to overmix the dough.
  • Drop dough by large spoonfuls into simmering stew; cover the pot and allow the dumplings to cook without raising the lid for 15 minutes.
  • (You might need a bit more cooking time, especially if the dumplings are on the large side, but it’s better to have smaller and more dumplings than large ones.
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Recipe Category Beef / Stew
Country Amish

Beef Stew with Coffee


Beef Stew with Coffee

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Ingrediënten

  • 1 cup flour
  • tsp. salt
  • ½ tsp. pepper
  • 1 tsp. thyme
  • 3 lbs. stew beef cubed
  • 3 T. oil
  • 5 cups beef broth
  • 1 cup strong brewed coffee
  • 1 T. Worcestershire sauce
  • 1 tsp. paprika
  • 1 tsp. sugar
  • 3 T. catsup
  • 6 potatoes peeled and quartered
  • 2 small or 1 large onion quartered
  • 6 carrots peeled and quartered
  • ½ cup peas fresh or frozen

Instructies

  • Place the flour, salt, pepper, and thyme in a medium-sized mixing bowl or gallon-sized plastic bag and mix or shake to blend.
  • Add the beef cubes, working in batches, and shake or stir to coat.
  • You can set the coated pieces on a cookie sheet as you continue coating all the beef cubes.
  • In a large stockpot, heat the oil and add the beef cubes; brown on all sides.
  • (You may need to add a bit more oil, especially if you brown the beef in batches.
  • ) Next, add all remaining ingredients, except for the peas, and simmer, covered, for about 1½-2 hours.
  • Add the peas and continue to simmer the stew until peas are done, about 10-15 minutes more.

Notes / Tips / Wine Advice:

When I know I’m going to be making this stew for lunch or dinner, I purposely make extra coffee in the morning. I measure out a cup and put it in the fridge (covered) until time to make the stew.
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Recipe Category Beef / Stew
Country Amish

Beef and Turnip Stew


Beef and Turnip Stew

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Ingrediënten

  • ¾ lb. beef bottom round, eye round, or chuck steak, cubed
  • 2 tsp. olive oil
  • 1 tsp. rosemary 2 tsp. if fresh
  • 2 onions sliced
  • 3 cloves garlic minced
  • cups beef broth
  • 1 T. tomato paste
  • ¼ tsp. pepper
  • 6 turnips cleaned and cut into ½-inch cubes
  • 4 carrots peeled and sliced

Instructies

  • Brown beef cubes in olive oil.
  • When meat has been browned on all sides, add the rosemary, onions, and garlic and cook for 2 to 3 minutes, stirring constantly.
  • Stir in broth, tomato paste, and pepper.
  • Cover and cook for 45 minutes or until meat is thoroughly cooked and tender.
  • Add the turnips and carrots and cook about 20 minutes or until the vegetables are tender, stirring occasionally.
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Recipe Category Beef / Stew
Country Amish

Beef and Sweet Potato Stew


Beef and Sweet Potato Stew

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Equipment

Ingrediënten

  • 2 lbs. beef stew meat cubed
  • ¼ cup flour
  • 3 T. oil
  • 2 onions chopped
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 2 sweet potatoes peeled and chopped
  • 4 carrots peeled and sliced
  • 2 bay leaves
  • 1 tsp. thyme
  • salt and pepper to taste

Instructies

  • Dredge the beef cubes in the flour to coat the meat thoroughly, either by stirring in a mixing bowl or shaking the beef and flour in a gallon-sized plastic bag.
  • Remove the meat and discard the extra flour.
  • Heat the oil in a heavy stockpot or Dutch oven; add meat and brown on all sides.
  • (You may have to work in batches.
  • If so, you may need a bit more oil.
  • ) With a slotted spoon, remove the meat and set aside for now.
  • Add the onions and garlic and cook until the onions are limp.
  • Add remaining ingredients and simmer for about 1-1½ hours.
  • Keep the simmer as low as possible and stir occasionally.
  • If it seems as though the broth is evaporating more than you want, cover the pot with a tight-fitting lid, reduce the heat a bit more, and continue cooking until done.
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Recipe Category Beef / Stew
Country Amish

Bean Stew


Bean Stew

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Equipment

Ingrediënten

  • cups dried beans black, small red, or pinto beans are great in this recipe
  • 2 T. olive oil
  • 1-2 onions chopped
  • ½ cup carrots peeled and sliced or chopped
  • ½ cup celery sliced
  • ½ cup green or red bell pepper seeded and chopped
  • 5-6 cups beef chicken, or vegetable broth, divided
  • 2 T. garlic minced
  • 2 cups fresh tomatoes skinned and chopped, or 1 14½-ounce can diced tomatoes, undrained
  • 2 T. tomato paste
  • 2 T. honey
  • 2-4 tsp. chili powder
  • 1-2 tsp. cumin
  • ½ tsp. oregano
  • splash of lemon or lime juice optional
  • shredded cheese sour cream, fresh snipped cilantro or parsley for garnishes

Instructies

  • Soak the beans in water overnight.
  • Or, if you want to make the stew today, you can put the dried beans in a large stockpot, cover with water, and bring the mixture to a boil; cover the pot, turn off heat, and let the beans sit for an hour.
  • Both of these methods help the beans to soften and cook more evenly and quickly.
  • Whichever method you use, when the time is up, drain and rinse the beans and set them aside.
  • In a large stockpot, heat the olive oil along with a splash of the broth; add the onions, carrots, celery, and bell pepper and cook until the vegetables are limp.
  • Add the garlic and continue to cook, stirring gently, for 1 minute.
  • Add the beans, 4 cups of the remaining broth, tomatoes, tomato paste, honey, chili powder, cumin, and oregano to the pot; cover and simmer until beans are cooked, about 1½ -2 hours. (Variables such as how old and dry the beans are, how long they soaked, and what variety you use make this timing approximate only. )
  • Add more broth if needed during the cooking process.
  • When beans are thoroughly cooked, add a splash of lemon or lime juice if desired. (I think it helps to brighten the flavors, so I usually add some. )
  • Ladle into individual bowls and serve with garnishes of your choice.

Notes / Tips / Wine Advice:

You can save time by using 3 cans of store-bought or home-canned pint jars of beans instead of using dried beans. Drain and rinse the beans, and then follow the instructions beginning with the second paragraph.
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Recipe Category Stew
Country Amish

Apple Cider Pork Stew with Cheese Dumplings


Apple Cider Pork Stew with Cheese Dumplings

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Ingrediënten

For stew:

  • 3 T. flour
  • 1 tsp. salt
  • ¼ tsp. thyme
  • tsp. pepper
  • ¾ lb. boneless pork loin chops or roast, cubed
  • 2 T. oil
  • 2 cups apple cider or apple juice
  • 1 cup water
  • 3 cups sweet potatoes peeled and cubed (about 3 sweet potatoes)
  • 2 cups apples peeled or unpeeled (cook’s choice), seeded, and cubed (about 2 apples)
  • 1 cup onion chopped
  • 2 T. water

For cheese dumplings:

  • 1 cup flour
  • tsp. baking powder
  • ¼ tsp. salt
  • cup buttermilk
  • ¼ cup Cheddar cheese
  • ½ tsp. parsley flakes optional

Instructies

To make stew:

  • In a medium mixing bowl or gallon-sized plastic bag, mix together the flour, salt, thyme, and pepper.
  • Add the pork cubes and stir or shake to coat pork evenly.
  • Place coated pork cubes on waxed paper and reserve remaining flour mixture to be used a bit later.
  • In a Dutch oven or large saucepan, heat oil over medium-high heat; add pork cubes and cook, stirring occasionally, for about 5 minutes or until browned on all sides.
  • Add all remaining stew ingredients except for the reserved flour and 2 tablespoons water.
  • Bring to a boil; reduce heat, cover, and simmer 45-60 minutes or until pork is tender, stirring occasionally.
  • In a small bowl, mix together the reserved flour mixture and 2 tablespoons water and blend until smooth.
  • Add to the stew; cook and stir for several minutes until stew is slightly thickened.

To make cheese dumplings:

  • Mix together the flour, baking powder, and salt.
  • Add the buttermilk, cheese, and parsley (if using) and stir just until moistened.
  • Drop by tablespoonfuls into hot stew.
  • Cover Dutch oven tightly and cook 25-35 minutes or until dumplings are fluffy and no longer doughy.
  • Don’t peek sooner than 25 minutes.
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Recipe Category Fruit / Pork / Stew
Country Amish

Zucchini Soup


Zucchini Soup

If you garden, chances are you’ll have a glut of zucchini at some point. Here’s a good way to use some of that surplus.
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Equipment

Ingrediënten

  • 1 T. butter
  • 2 cups zucchini thinly sliced
  • ½ cup onion
  • 1 tsp. lemon juice
  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • salt and pepper to taste

Instructies

  • In a soup pot, melt butter and then add the zucchini and onion and cook until the vegetables are tender, stirring gently but regularly.
  • Add the lemon juice and chicken broth and bring to a simmer; cook, covered, for about 15 minutes.
  • Reduce heat slightly and add the cream; heat until thoroughly hot.
  • Add salt and pepper to taste, and serve.

Notes / Tips / Wine Advice:

You can enhance the flavor of this soup by adding a bit of garlic, dill weed, rosemary, or basil. We like a bit of garlic and dill weed.
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Recipe Category Soup
Country Amish

White Bean Soup from Georgia Varozza


White Bean Soup from Georgia Varozza

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Equipment

Ingrediënten

  • 1 lb. white beans navy or great northern
  • quarts water—enough to completely cover the beans
  • 1 ham hock
  • 1 stalk celery chunked into thirds
  • 1 onion diced
  • salt and pepper to taste

Instructies

  • Place the beans in a large soup pot and add the water.
  • Bring to a boil and then turn off the heat.
  • Cover the pot and let sit for an hour.
  • Drain water from the beans, refill the soup pot with fresh water, and return the beans to the stove.
  • Once the mixture begins boiling, turn down the heat so the beans simmer.
  • Now is the time to add the ham hock, celery, and onion.
  • Simmer the beans, covered, for 2 or more hours, stirring occasionally, or until the beans are tender.
  • Remove the ham hock and celery from the soup.
  • Discard the celery, let the ham hock cool enough to take off any meat, and add the ham back into the pot.
  • When ready to serve, salt and pepper to taste.

Notes / Tips / Wine Advice:

Our family loves this soup plain with cornbread on the side. But sometimes we like to eat it ladled over cooked rice with chopped tomatoes on top. Delicious!
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Recipe Category Soup
Country Amish

Vegetable Soup


Vegetable Soup

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Equipment

Ingrediënten

  • 3 T. butter
  • 1 small onion chopped
  • 1 stalk celery thinly sliced
  • 2 carrots peeled and sliced or chopped
  • 1 large potato peeled and cut into bite-sized pieces
  • 2 large tomatoes peeled, seeded, and chopped
  • 4 cups chicken or vegetable broth
  • 1 tsp. basil
  • ½ small head cauliflower or broccoli broken into flowerets (or a combination)
  • 2 zucchini sliced
  • 1 cup peas fresh or frozen
  • salt and pepper to taste
  • Parmesan cheese optional

Instructies

  • In a large soup pot, melt butter; add onion, celery, and carrots.
  • Cook, stirring occasionally, until onion is soft and translucent.
  • Add the potato, tomatoes, broth, and basil.
  • Bring to a boil and then reduce heat, cover, and simmer for 15 minutes.
  • Add the cauliflower or broccoli and zucchini and simmer, covered, for 10 minutes.
  • Add the peas and simmer until tender.
  • (This won’t take but a few minutes.
  • )
  • Season to taste with salt and pepper, and serve.
  • A bit of Parmesan cheese sprinkled on top of the soup adds a nice garnish if desired.
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Recipe Category Soup / Vegetables
Country Amish

Turnip Soup


Turnip Soup

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Equipment

Ingrediënten

  • 4 cups milk
  • 1 onion peeled and cut in half
  • 2 T. butter
  • 1 T. flour
  • 2 cups grated turnips
  • 1 tsp. salt
  • 2 T. chopped fresh parsley

Instructies

  • In the top of a double boiler add the milk and onion; heat until it begins to simmer, but don’t let it come to a full boil.
  • Rub together the butter and flour to make a paste.
  • Add the paste to the milk mixture while stirring.
  • Add the grated turnips and salt, and cook while you continue stirring until the turnips are soft, about 10-12 minutes.
  • Just before serving, remove the onion and stir in the parsley.
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Recipe Category Soup
Country Amish

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