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Slow-Cooked Beef Stew with Herb Dumplings
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Ingredients
  

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

Instructions
 

  • Season the beef cubes with salt and pepper. Brown them in a skillet over medium heat for several minutes until the edges turn dark.
  • Transfer the beef to a slow cooker. Add the carrots, potatoes, onion, and celery.
  • Stir in the beef broth, tomato paste, and thyme. Cover and cook on low for 7 hours until the beef is tender.
  • In a mixing bowl, combine the flour, baking powder, and 1/2 teaspoon salt. Stir in the milk, melted butter, parsley, and rosemary until a soft dough forms.
  • Drop spoonfuls of the dough onto the surface of the stew. Cover and cook on high for 1 more hour until the dumplings are firm and cooked through.

Notes

Check the stew thickness before adding the dumplings. If it seems thin, stir in a small spoonful of flour mixed with broth. The dumplings absorb flavor best when placed directly on the hot liquid, so avoid stirring them once they are in the pot.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Mixing Bowl