Crock Pot- Beef Stew With Red Wine and Herb Dumplings
- Ready In:
- 10hrs 30mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 907.18 g lean stewing beef, in 1 inch pieces
- 4 carrots, in 1/2 inch slices
- 2 onions, sliced
- 59.14 ml water
- 59.14 ml all-purpose flour
- 1.23 ml black pepper
- 4.92 ml dried thyme
- 4.92 ml dry mustard
- 2.46 ml salt
- 177.44 ml beef broth or 177.44 ml dry red wine
- 8 sliced mushrooms
- 411.06 g diced tomatoes with juice
-
For the Herb Dumplings
- 473.18 ml white flour
- 19.71 ml baking powder
- 1.23 ml salt
- 59.16 ml butter or 59.16 ml margarine
- 236.59 ml 2% low-fat milk
- 1.23 ml dried sage, crumbled
- 1.23 ml dried rosemary, crumbled
- 2.46 ml dried thyme
- 1.23 ml dried chives
directions
-
Preparation:
- Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
- If you are using wine, use all the salt.
- If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
- Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
- The vegetables and beef will become tender.
- Combine the flour and water and stir this slowly into the beef stew.
- For Herb Dumplings.
- Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.
- Cut in butter that's been kept at room temperature or use soft margarine.
- Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
- Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
- Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.
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RECIPE SUBMITTED BY
slcampbell75
Yarmouth, 0