SLOW COOKER BEEF AND HERBED DUMPLING STEW

SLOW COOKER BEEF AND HERBED DUMPLING STEW

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INGREDIENTS
For stew:
  • 1½ pounds of beef stew meat
  • 12 ounces of baby carrots
  • 1 cup of frozen peas
  • ¼ cup of flour
  • 1 tablespoon of steak seasoning blend (like Montreal Steak)
  • ½ teaspoon of salt
  • 6 ounces of tomato paste
  • 3 cups of beef broth
For Dumplings
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 2 teaspoons dried parsley
INSTRUCTIONS
  1. Add beef, carrots and peas to slow cooker
  2. Add ¼ cup flour, seasoning blend and salt and toss to coat everything with the flour
  3. Add tomato paste and then slowly stir in broth and stir so that there are not lumps from the flour
  4. Cover and cook on low for 7-9 hours
  5. Mix together 1 cup flour with baking powder and salt
  6. Beat egg and add to flour mixture and slowly stir in milk until dough forms
  7. Stir in parsley
  8. Return slow cooker to high heat and drop dough in by spoonfuls
  9. Cover and cook for 30-60 minutes until dumplings are cooked through
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