Beef Stew With Dumplings
Category: Crockpot recipes
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Serves/Makes: 8
Ready in: > 5 hrs
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds chuck or stew meat, cut into 2" cubes
- 4 carrots, peeled and sliced
- 3 potatoes, peeled and diced
- 2 onions, chopped
- 1 stalk celery, sliced
- 1 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon paprika
- 2 teaspoons Kitchen Bouquet, optional
***DUMPLINGS***
- 1 1/4 cup flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 2/3 cup milk
- 1 tablespoon dried parsley flakes
Place the flour, salt, and pepper in a large zip-top plastic bag. Add the meat, seal the bag, and shake well to coat in the flour. Add the entire contents of the bag to the crock pot. Add the carrots, potatoes, and celery to the crock pot. In a bowl, combine the broth, Worcestershire sauce, garlic, bay leaf, paprika, and Kitchen Bouquet (if using). Mix well the add to the crock pot. Gently stir the mixture. Cover the crock pot and cook on low heat for 8 hours or until the beef is tender. Remove the bay leaf. Turn the crock pot to high while you prepare the dumpling batter. In a bowl, combine the flour, baking powder, salt, beaten egg, milk, and parsley. Mix well. Drop the batter by spoonfuls onto the simmering stew. Cover the crock pot and cook on high for 1 hour or until the dumplings are cooked.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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