When I was growing up, my mom cooked from scratch virtually every night. Although we had fast food restaurants nearby, there were not as many available as we have now. In addition, eating fast food was more of a treat, like a special night out than the norm it has become today. I will admit, I have been completely guilty of feeding my family way too much fast food. Once I began to learn about processed foods and GMO’s, I realized how much damage I could be doing to the ones I loved the most in the world. I have been cooking almost every night now and coming up with new recipes has been a lot of fun for me. It has been a great joy to see my family gobble up the new healthier homemade dishes I have cooked. One of my husbands favorite dishes is beef stew, but I do not make it very often. He has been asking me to make it and when I received my gorgeous red Flame Top Round Dutch Oven / Stewpot from Emile Henry, it seemed like a sign I should! I wish I could convey with words how wonderful it is to cook with this piece of art! I felt like a professional chef and to be honest, the beef stew turned out pretty darn good!
I am sure you have heard of Emile Henry, a company formed in 1850 in a small town named Marcigny, located in the province of Burgundy, France. The company has built a reputation as being one of the leaders in the manufacturing of ceramic ovenware, gourmet cookware, and bakeware products. To this day, the company is still run by the Henry family and they use the same technique to make their products. Burgundy is well known as a wine which is grown in a mineral-rich limestone soil in France. The Emile Henry company uses the Burgundy clay in their High Resistance Oven Ceramic state-of-the-art manufacturing process.
The result of this process is honestly, one of the most beautiful pieces of cookware I have ever has the pleasure of using. This stewpot, which can be used on the stove or in the oven, is sleek, solid, rich in color and 30% lighter than Cast Iron. The true beauty lies in the way the natural clay allows slow even temperatures to cook your food to perfection. The spectacular and durable glaze makes cleaning the pot a breeze. The stewpot comes in sizes ranging from the 7″ 1.9 quart to the 10″ 5.5 quart I received, and ranges in price from $90 to $225. Emile Henry also makes such wonderful products as loaf pans, casserole dishes, handcrafted pie dishes, trivets, tagines, and braziers
Beef Stew With Cheese Dumplings Recipe
- 2 lb boneless beef bottom or top round, cut into 1-inch pieces
- 4 medium carrots, cut into ¼-inch slices (2 cups)
- 2 medium stalks celery, sliced (1 cup)
- 2 medium onions, sliced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 jars (4.5 oz each) Green Giant™ sliced mushrooms, drained
- ¾ cup dry red wine or beef flavored broth
- 1½ teaspoons salt
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground mustard
- ¼ teaspoon pepper
- ¼ cup water
- 3 tablespoons all-purpose flour
- 1½ cups Original Bisquick™ mix
- ½ cup shredded cheese
- In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
- Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
- For dumplings, follow the directions for the mix and combine with the cheese.
- Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately.
What is your favorite hearty dish to serve to your family?