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This is one of the easiest and best tasting stews I have made in ages, a true winner in my books. We all loved the flavour of this stew and the meat came out superbly tender as it should. I followed the recipe as listed below except for subbing sweet potato instead of regular and I could not get any turnips. If you would like to read more reviews on this one or view more photos please click here.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
1/2 lbs Beef, stewing
10 Ounces mushroom soup, can
7 Ounces tomato sauce
2 Onions, medium, coarsely chopped
10 Ounces water
1 Cup celery, coarsely chopped
1/2 Cup turnip, coarsely chopped
1 Cup carrot, coarsely chopped
1/2 Cup parsnip, coarsely chopped
1/4 Cup mushroom, wild, halved
1/2 Cup potato, coarsley chopped
1/2 Teaspoon garlic powder
1 Teaspoon pepper, black, fresh ground
1 Teaspoon salt
1/8 Teaspoon thyme
1/8 Cup parsley, chopped (garnish)
Method
1. Combine the uncooked meat, soups, water and tomato sauce in pot.
2. Place pot in oven, uncovered and cook for 2 hours, at 325 degrees .
3. Now add all your vegetables and seasonings, cover pot and cook for an additional hour or until the vegetables are tender.
All photos taken by me unless otherwise stated.
This is a very easy recipe to throw together and the taste at the end of the cooking time is exceptional. We always love our stews in winter and the weather has been so cold here lately that this is that perfect winter warm for those cold nights. As with most stews you can add what ever vegetables you like, I have listed what I added below but I sometimes vary this if I have some veg I need to use up. I just adjust when to add certain veg for the correct cooking time.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Cups carrots, chopped
2 Cups potatoes, chopped
1 Large onion, diced roughly
4 Garlic cloves, crushed
2 Bay leaves
1 Teaspoon sage
1/2 Teaspoon black pepper
2lbs Chicken thighs, cut into 1 inch cubes (I used breasts)
1(14 ounce) Can chicken broth
1 (10 3/4 ounce) Can condensed cream of chicken soup
2 Tablespoons water
1 Tablespoon cornstarch
1/2 Cup all-purpose flour
1/2 Cup sharp cheddar cheese, shredded fine
1/3 Cup cornmeal
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Large egg, beaten
2 Tablespoons milk
2 Tablespoons butter, melted
Method
1. In a 4 or 5 quart slow cooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not lift cover during cooking.
All photos taken by me unless otherwise stated.
