Crockpot Beef Stew with Herbed Dumplings
-
Prep Time:20 Minutes
-
Cook Time:PT5H20M5 Hours
-
Yield:6-8 Servings
- 2 pounds beef stew meat
- ¼ cup flour
- Olive oil
- 3 large carrots, cut into 1/2-inch pieces
- 2 ribs celery, diced
- 1 large red onion, diced
- ¾ cup red wine
- 2 cups beef stock
- 1 teaspoon dried thyme
- 2 teaspoons whole grain mustard
- Salt and freshly ground black pepper
- Dumplings:
- 1 ½ cups baking mix (such as Bisquick®)
- ½ teaspoon dried sage
- ½ teaspoon dried chives
- ¼ teaspoon dried rosemary
- ½ cup milk
- 907.18g beef stew meat
- 59.15ml flour
- Olive oil
- 3 large carrots, cut into 1/2-inch pieces
- 2 ribs celery, diced
- 1 large red onion, diced
- 177.44ml red wine
- 473.18ml beef stock
- 4.26g dried thyme
- 8.52g whole grain mustard
- Salt and freshly ground black pepper
- Dumplings:
- 354.88ml baking mix (such as Bisquick®)
- 2.13g dried sage
- 2.13g dried chives
- 1.07g dried rosemary
- 118.29ml milk
Save some effort here and let the slow cooker do the work – you’ll be rewarded with tender beef, rich, full flavors and the aroma of a home-cooked meal!
Combine beef and flour into a mixing bowl. Season with salt and pepper, toss to combine and shake off excess flour.
Heat a large sauté pan over medium-high heat and generously coat with oil. Working in batches, brown meat and place in crockpot. When all meat is browned, add wine to pan and bring to a boil, scraping up browned bits from bottom.
Add wine and remaining stew ingredients to crockpot. Season with salt and pepper. Cook on high for 4-6 hours or on low for 8-10 hours, until beef is tender.
Combine dumpling ingredients and stir together with a fork. Drop by the spoonful into stew. Do not stir. Cover and cook on high for 25-35 minutes longer, or until dumplings are cooked through. Serve hot.
To cook on stove-top in a heavy-bottomed soup pot or Dutch oven, cover and simmer for 1 ½ - 2 hours, or until meat is tender, then add dumplings and cook for 25-35 minutes until dumplings are cooked through.