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Beef Stew with Fluffy Herbed Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 1.5 pounds beef stew meat, cubed
  • 4 medium carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 1 large onion, diced
  • 3 cups beef broth
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup milk
  • 2 tablespoons unsalted butter, melted

Instructions
 

  • Place the beef stew meat, carrots, potatoes, onion, beef broth, tomato paste, garlic, dried thyme, salt, and pepper into the slow cooker. Stir to combine the ingredients evenly.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • In a mixing bowl, combine the flour, baking powder, salt, parsley, and rosemary. Pour in the milk and melted butter, then stir until a thick batter forms.
  • After the stew has cooked for 8 hours, drop spoonfuls of the dumpling batter directly onto the surface of the stew. Cover and cook on high for 1 more hour until the dumplings are firm and cooked through.

Notes

Lift the lid only once when adding the dumpling batter to keep the steam inside. If the broth seems thin after cooking, mash a few potato pieces against the side of the pot before adding the dumplings. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl