This beef stew is flavored with tomatoes and red wine, but beef broth can be substituted for the wine. The dumplings are super easy to make with biscuit mix and dried herbs.
If you don't have biscuit baking mix, use this basic recipe for dumplings.
- 2 pounds flank steak or lean stew beef
- 2 tablespoons oil
- 4 medium carrots (cut into 1-inch slices)
- 4 medium onions (cut into chunks)
- 4 medium potatoes (cut into 1-inch cubes)
- 1 can condensed beef broth
- 2 cups water (boiling)
- 3/4 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 dash pepper
- 4 cloves (whole)
- 3 tablespoons flour
- 3 tablespoons water (cold)
- In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.
- Cover and cook on low for 8 to 10 hours, (or high for 4 to 5 hours) or until vegetables and beef are tender.
- Combine water and flour; gradually stir into beef mixture.
- For herb dumplings, mix baking mix, thyme, sage, and rosemary. Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture. Cover and cook on HIGH for 25 to 35 minutes or until a toothpick inserted in center of dumplings comes out clean.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||5 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|