Savory Stew with Herb Dumplings |
| Serves: 8 Prep Time: 25 Minutes |
Cooking Time: 10 hours 35 minutes |
| Ingredients: |
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| 2 lbs beef or buffalo boneless bottom or top round, tip or chuck steak, cut into one-inch pieces |
1 can (8 oz) sliced mushrooms, drained |
| 4 medium carrots, cut into ¼-inch slices (or 2 cups of ready-to-eat baby carrots) |
¾ cup beef broth |
| 2 medium stalks celery, sliced (1 cup) |
1½ tsp salt |
| 2 medium onions, sliced |
1 tsp dried thyme leaves |
| 1 can (14½ oz) diced tomatoes, undrained |
1 tsp ground mustard |
| ¼ cup water |
¼ tsp pepper |
| 3 Tbsp all-purpose flour |
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| Herb Dumplings Recipe follows below |
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| Directions: |
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- Mix all ingredients except water, flour, and Herb Dumplings in 3½ to 6-qt slow cooker (Dutch oven).
- Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables and beef are tender.
- Mix water and flour; gradually stir into beef mixture.
- Prepare
Herb Dumplings. Drop dough by spoonfuls onto beef mixture (to make
fluffy dumplings that aren’t soggy on the bottom, drop the dumpling
dough onto the stew pieces, rather than directly into the
liquid—they’ll steam rather than become soggy in the liquid).
- Cover and cook on high heat setting 25 to 35 minutes or until a toothpick inserted in center of the dumplings comes out clean.
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| Herb Dumplings Ingredients: |
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| 1½ cups Bisquick Original baking mix |
¼ tsp dried sage leaves, crumbled |
| ½ tsp dried thyme leaves |
½ cup milk |
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| Mix baking mix, thyme and sage. Stir in milk just until baking mix is moistened. |
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