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
- Add beef, carrots and peas to slow cooker
- Add ¼ cup flour, seasoning blend and salt and toss to coat everything with the flour
- Add tomato paste and then slowly stir in broth and stir so that there are not lumps from the flour
- Cover and cook on low for 7-9 hours
- Mix together 1 cup flour with baking powder and salt
- Beat egg and add to flour mixture and slowly stir in milk until dough forms
- Stir in parsley
- Return slow cooker to high heat and drop dough in by spoonfuls
- Cover and cook for 30-60 minutes until dumplings are cooked through
