Name: Beef Stew with Dumplings
Prep time: 25 min
Cook time: PT-494469H28M56S
Cuisine: American
Ingredients: 2 lbs chuck roast, cut into 1-inch cubes; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 1 large onion, diced; 4 medium carrots, peeled and sliced into 1-inch pieces; 8 oz sliced mushrooms; 3 cloves garlic, minced; 2 tablespoons tomato paste; 14.5 oz can diced tomatoes, undrained; 2 cups beef broth; 1 cup red wine; 2 teaspoons Italian seasoning; 2 bay leaves; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 2 tablespoons cold butter, cubed; ½ cup milk

Ingredients

Scale

2 lbs chuck roast, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, diced
4 medium carrots, peeled and sliced into 1-inch pieces
8 oz sliced mushrooms
3 cloves garlic, minced
2 tablespoons tomato paste
14.5 oz can diced tomatoes, undrained
2 cups beef broth
1 cup red wine
2 teaspoons Italian seasoning
2 bay leaves
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons cold butter, cubed
½ cup milk

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Instructions

In a medium-sized bowl, season the beef cubes with salt and black pepper, then coat with all-purpose flour.
Heat olive oil in a large skillet over medium-high heat and sear the beef in batches until browned on all sides, about 2-3 minutes per side. Transfer the beef to a slow cooker.
Add onion, carrots, mushrooms, garlic, tomato paste, diced tomatoes with juice, beef broth, red wine, Italian seasoning, and bay leaves to the slow cooker. Stir to combine.
Cover and cook on low for 8 hours or on high for 4 hours, until beef is tender and vegetables are cooked through.
About 30 minutes before the stew is done, prepare the dumplings: whisk together flour, baking powder, and salt in a medium bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
Drop spoonfuls of dumpling dough onto the surface of the stew, leaving space between dumplings. Cover the slow cooker and cook on high for 25-30 minutes, or until dumplings are puffed up and cooked through.
Remove bay leaves before serving. Serve the stew hot with dumplings on top.

Notes

For added flavor, feel free to use beef broth made from scratch or a store-bought quality brand.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Author: midovic20xx@gmail.com
Prep Time: 25 minutes
Cook Time: 4 hours (high) or 8 hours (low)
Category: Entrée
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 32g
Cholesterol: 92mg