Spring Stew With Artichoke Dumplings Recipes

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

Steps:

• Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
• Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
• In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
• To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
• Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Steps:

• Makethedumplings: Place sweet potato in a saucepan; cover with water by1inch. Bringto a boil; add a large pinchof salt. Reduceheat; simmer until tender,about 15 minutes. Meanwhile,whisk theflour,bakingpowder, 1 1/2 teaspoons salt,andapinch of pepper in a bowl; set aside.
• Drain sweet potato. Pass through a ricer onto a baking sheet. Spread out; let cool 15 minutes. Transfer to a bowl. Stir in eggs and parsley. Add flour mixture; stir just until a sticky dough forms.
• Meanwhile, make the stew: Fill a medium bowl with cold water. Squeeze juice of 1 1/2 lemons into water; add rinds. Remove and discard tough outer leaves from 1 artichoke. Cut off top third; peel stem. Halve artichoke lengthwise; remove fuzzy choke, and discard. Cut into 1-inch-thick wedges, and place in lemon water. Repeat with remaining artichokes.
• Melt butter in a medium stockpot over medium heat. Add onions; cook, stirring occasionally, 3 minutes. Add Parmesan rind. Drain artichokes; add to pot. Stir in stock and 4 1/2 cups water; add salt and pepper. Bring to a boil. Add carrots. Reduce heat; simmer, partially covered, 10 minutes. Squeeze remaining 1/2 lemon into pot; stir in tarragon.
• Using 2 spoons, form 18 dumplings, dropping into stew as you work. Cover; cook 7 minutes. Add asparagus. Cook, covered, until the dumplings are cooked through and vegetables are tender, about 3 minutes. Remove rind before serving.

Steps:

• In a bowl, toss cubed beef with flour to coat.
• Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
• Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
• In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Steps:

• Squeeze juice from 2 lemon halves into large bowl; add lemon halves. Fill bowl with water. Cut stem off 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed, leaving cone of tender pale green leaves. Using small sharp knife, trim outside edge of base until smooth and no dark green areas remain. Rub trimmed edge with 1 of remaining lemon halves. Cut artichoke lengthwise into quarters. Rub cut sides of quarters with lemon. Using small knife, cut out choke and small purple-tipped leaves from 1 quarter. Rub cut areas with lemon. Trim top leaves, leaving artichoke quarter about 2 inches long. Cut quarter into 2 wedges. Place wedges into lemon water. Repeat with remaining artichokes.
• Bring remaining ingredients to boil in heavy large pot (do not use aluminum or cast iron). Drain artichokes; add to pot. Return to boil. Reduce heat to medium-low; simmer until artichokes are tender, about 20 minutes. Using slotted spoon, transfer artichokes to medium bowl. Reserve 1 cup cooking liquid in small bowl.
• Place potatoes, salt, bay leaf, 1/2 teaspoon mustard seeds and celery seeds in large saucepan. Pour in enough cold water to cover potatoes generously. Boil until potatoes are tender, about 20 minutes. Drain. Cool 15 minutes; peel.
• Stir saffron in heavy large in heavy large pot over medium-low heat until fragrant, about 2 minutes. Add reserved 1 cup cooking liquid; bring to simmer. Add artichokes, potatoes, mussels, shallots, butter and 3/4 teaspoon mustard seeds. Bring to boil. Cover pot; cook until mussels open and potatoes are golden, about 8 minutes. (Discard any unopened mussels.) Mix in green onions. Season with salt and pepper.
• Divide stew among 6 shallow soup bowls. Sprinkle with chives and serve.

Steps:

• Put the chicken into a large pot. Add chicken broth. Bring to a boil. Lower heat and simmer for 30 minutes.
• To make the dumplings, combine the artichoke hearts, one egg white, butter and milk in a food processor until smooth. Combine flour and baking powder. Add to the artichoke mixture, processing briefly to combine. Add the bread crumbs, lemon rind, scallion, mint leaves, salt and pepper. Set aside.
• Remove chicken from pot, remove skin and cut into 6 pieces. Set aside. Skim the fat from the chicken broth, and pour into a saucepan. Bring the broth to a boil, add leeks and carrots, salt, pepper and thyme leaves. Lower the heat and simmer until tender, about 3 minutes. Add the sugar snap peas and continue simmering until all the vegetables are tender, about an additional 3 minutes. Take the vegetables out with a slotted spoon and set aside.
• Whisk the other egg white into a stiff peak. Transfer the artichoke mixture into a large bowl. Using a spatula, fold in the egg white. Form the artichoke mixture into small balls. Drop teaspoonfuls of artichoke mixture into simmering broth. Poach for about 5 minutes on each side. Remove from heat.
• To serve: divide the chicken and vegetables between 4 warm bowls. Use a slotted spoon to gently lift the dumplings into each bowl. Ladle broth on top. Garnish with minced parsley and serve.

Steps:

• Remove the outer leaves of the artichokes so that only the tender inner leaves remain. Bring a pot of water to boil, add the trimmed artichokes and simmer for 15 minutes. Remove artichokes, let cool, then slice in half in order to scoop out the chokes with a small spoon. Reserve hearts.
• Preheat oven to 350 degrees F.
• Heat the olive oil in a large casserole, add the lamb shanks and saute until browned on all sides, about 15 minutes. Transfer lamb shanks to a shallow roasting pan and scatter the onions and garlic in the pan. Pour in the meat stock, and roast for 30 minutes.
• Place a small saucepan over low heat, add the ham and saute until lightly browned, 7 to 10 minutes. Add the artichokes to the lamb, baste the meat and artichokes with the accumulated juices, and roast for another 10 minutes. Add the ham and roast another 5 minutes, or until lamb is desired doneness. Remove lamb from oven, let rest a few minutes, then serve warm.

Steps:

• To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
• Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
• Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
• Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
• Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.

Steps:

• Heat the oil in a large flameproof casserole over a high heat and fry the chicken for 5-7 mins until golden all over. Remove to a plate and set aside.
• Melt the butter in the same pan, then reduce the heat to medium and fry the onion and carrots for 5 mins until just starting to soften. Sprinkle in the flour and cook for 2 mins more. Slowly add the stock, stirring as you go. Add the mustard and vinegar and cook over a low-medium heat for 30 mins, stirring regularly. Season to taste, then add the peas and cook for 5 mins more. Stir in the cream.
• Make the dumplings by mixing the flour with the baking powder, suet or butter, chives (if using) and ½ tsp salt. Swiftly stir in 8-10 tbsp water using a cutlery knife, then bring the dough together using your hands - it should be firm and pliable. Divide into eight equal-sized pieces, weighing for accuracy if you like. Nestle the dumplings on top of the stew, then cover with the lid and cook for 15 mins over a gentle simmer. Remove the lid and slide the pan under a hot grill for 5-10 mins until the dumplings are puffed up and golden brown. Ladle into bowls to serve.

Steps:

• Stew -- Two stages. First add the oil to a large deep pan and saute the chicken until lightly golden brown. About 5 minutes or less. Remove and set to the side. Now add a little more oil if necessary, but it should be ok, and add the the leeks, onion, celery, garlic and fennel. Saute until soft and translucent, about 5-10 minutes. Add in the artichokes and cook another 2-3 minutes. Then add the chicken back inches.
• Broth -- To that pan, add the chicken stock or broth, white wine, bay leaf, fresh thyme, lemon juice, lemon zest and pepper. Go easy on the salt as the chicken broth is salty. Just taste after it has simmered a bit to adjust any seasoning. Let simmer 20 minutes as you make the dumplings. Simmer on medium low heat. Before adding the dumplings I add the cornstarch mixture to thicken the sauce slightly. Just stir in and it will thicken in just seconds.
• Dumplings -- Mix the Bisquick or Jiffy baking mix, milk parsley, pepper, salt (optional), and parmsean cheese. Don't over mix. Just mix to combine. Spoon heaping tablespoons about the size of a golf ball onto the the chicken broth, Cover, with either a lid or aluminum foil and cook 15 minutes on medium (not quite boiling) heat until they puff up.
• I love to garnish with the greens from scallions. ENJOY!

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Transfer onions to bowl.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add to pot and cook until golden on all sides, about 10 minutes. Pour off excess fat from pot. Sprinkle flour over chicken in pot; turn chicken over. Cook until flour browns lightly, about 2 minutes. Add sautéed onions, white wine and garlic to chicken. Reduce heat; simmer until wine is reduced by half, about 5 minutes.
• Drain artichoke halves. Add to chicken. Add tomatoes and broth and bring to boil. Reduce heat to low. Cover and simmer until chicken is cooked through and artichokes are tender, about 30 minutes. Spoon off any fat from surface of stew. Using slotted spoon, transfer chicken and artichokes to large platter; tent with foil. Boil sauce in pot until slightly thickened, about 4 minutes. Season to taste with salt and pepper. Pour sauce over chicken and artichokes.

Steps:

• Dredge the lamb lightly with flour. Heat the oil in a large heavy casserole and brown the lamb pieces a few at a time, on all sides, turning them with tongs. Remove the browned pieces to a bowl.
• Add the stock, garlic, tomatoes, tomato paste and white wine. Scrape up the cooking juices with a spoon, stir well, and return the lamb pieces to the casserole along with the thyme, salt and pepper. Cover and simmer over medium-low heat.
• After the meat has simmered for 30 minutes add the carrots. After 15 more minutes, add the onions. Cook the stew for one-and-a-half to two hours total, or until the meat is tender.
• Meanwhile, trim the tops (cutting off about two-thirds of an inch) and stalks from the artichokes. Remove tough outer leaves. Slice the artichokes vertically top to bottom in quarter-inch pieces. Place them in a large bowl filled with water and lemon juice to stop them from turning brown.
• Heat the olive oil in a large skillet. Saute the artichokes until brown and keep warm. Add the garlic to the skillet and cook just enough to change color. Sprinkle over the top of the artichokes. Just before serving the stew, sprinkle the artichokes over the top.