On these cold winter days nothing warms the heart like a hearty stew. This stew is warm comfort food at its best. It can be made in the slow cooker , it can be adapted to include mushrooms as I did in this version. It can also be made in the oven if you prefer. If made in the oven cook low and slow. I would bake it at 300 for 4-5 hours. I love the slow cooker version. Put in on in the morning and by dinner a yummy , warm meal is ready! The Stew can be found in my book Kosher Taste on page 171.
PLAN
This is one of the easiest ways to make dinner. Start in the morning, set your slow cooker and
when evening mealtime arrives, your dinner is ready. The only thing left to prepare before the meal
will be the dumplings. If you are not a fan of buttemut squash, try using a different variety or even
white potatoes.
STEW
- 2 tablespoons canola oil
- I onion, sliced
- I cup sliced mushrooms, cleaned and checked
- y4 cup red wine
- 3 lbs. stewing beef or shoulder steak, cut in strips
- 1/4 cup cornstarch
- 5 cloves garlic
- 1 28 oz. can diced tomatoes
- 3 cups water
- 5 celery stalks, cut in chunks
- 2 cups baby carrots
- 2 cups butternut squash, cut into I -inch cubes
- 3 tablespoons soy sauce
- salt and pepper to taste
DUMPLINGS
- I cup flour
- 2 eggs
- 1/2 cup cornmeal
- 3-4 tablespoons water
- salt and pepper to taste
PREPARE
- In a large skillet, heat oil over medium-high temperature. Saute onion and mushrooms until tender.
- Add wine and simmer until liquid is reduced by about half.
- Coat meat in cornstach and put in slow cooker.
- Add all remaining ingredients to slow cooker and still
- Turn slow cooker on to low and leave for 8 hours.
- About 30 minutes before you are ready to eat, bring a large pot of salted water to a rolling boil.
- Combine all dumpling ingredients until dough is formed. Spoon dumpling dough into the boiling water.
- Cook for 5 minutes, or until they are light and fluffy and thoroughly cooked.
- Mix dumplings into the stew.
PLATE
I like to serve this in a bowl over rice or noodles.
