WOULD YOU EAT THIS TREMENDOUS SLOW COOKER BEEF STEW AND DUMPLINGS 🍲🥩
Ingredients:
For the Beef Stew:
2 lbs beef stew meat, cubed
4 cups beef broth
1 cup red wine (optional, can use extra beef broth)
3 large carrots, peeled and sliced
3 large potatoes, peeled and diced
1 large onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 cup frozen peas
Salt and pepper to taste
2 tbsp cornstarch (optional, for thickening)
For the Dumplings:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into small pieces
3/4 cup milk
1/4 cup chopped fresh parsley (optional)
Instructions:
Prepare the Stew:
In a large skillet, brown the beef stew meat over medium-high heat. Transfer the browned meat to the slow cooker.
Add Vegetables and Seasonings:
Add the carrots, potatoes, onion, and garlic to the slow cooker. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour in the beef broth and red wine (if using). Season with salt and pepper.
Cook the Stew:
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are tender. If you want a thicker stew, mix the cornstarch with a little water to make a slurry, and stir it into the stew in the last 30 minutes of cooking.
Prepare the Dumplings:
In a large bowl, combine the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and parsley until just combined.
Add Dumplings:
After the stew has finished cooking, drop spoonfuls of the dumpling dough onto the surface of the stew. Cover and cook on high for an additional 30-40 minutes, until the dumplings are cooked through and fluffy.
Serve:
Remove the bay leaf before serving. Ladle the beef stew and dumplings into bowls and enjoy!
#SlowCookerStew #ComfortFood #HeartyMeals