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Wednesday, October 30, 2013

Crockpot Beef Stew with Dumplings

Crockpot Beef Stew with Dumplings
One of my most favorite things that my mom made as a kid was stew with dumplings. It wasn't the stew I loved, it was the dumplings. They were so good. I tolerated the stew in order to get more dumplings, I dipped the stew in ketchup in order to better suit my tastes. I bought a crockpot for the condo in Aspen because I figured it would be a useful tool in the winter. We can ski all day and come home to a nice, hot dinner. Miss F does not share my same love for dumplings, she much prefers the beef (no surprise there!) Which is fine by me, more dumplings for me! This stew is rich and hearty, I cannot wait to make it again once it is ski season. We had been playing in the snow all day, so this was the perfect meal to end the day. It turns out playing in the snow wears Miss F out as much as swimming, and makes her just as hungry. This recipe is adapted from The Magical Slow Cooker.
Crockpot Beef Stew with Dumplings

2 pounds stew beef
½ cup flour
2 teaspoons salt
1 teaspoon pepper
1 teaspoon thyme
½ teaspoon garlic powder
1 tablespoon vegetable oil
½ cup red wine
14 ounce can beef broth
6 ounce can tomato paste
1 ½ pounds red potatoes,
1 pound carrots, peeled and chopped
½ pound button mushrooms, quartered
1 white onion, peeled and chopped
2 cups frozen peas

1 cup flour
2 teaspoons baking powder
½ teaspoon salt
1 egg
½ cup milk
2 tablespoons vegetable oil

Combine flour, salt, pepper, garlic powder, and thyme in a Ziplock bag. Seal, shake to combine, then add the stew meat. Shake to coat the pieces evenly. In a large skillet, heat the oil over high heat. Brown the meat on all sides and add it to the crockpot.

Return the pan to the stove; de-glaze the pan with the red wine, scrape up any browned bits of meat and flour into the sauce. Whisk in the beef broth and tomato paste. Simmer for two minutes. Add the sauce to the crockpot. Add the potatoes, carrots, mushrooms and onions to the crockpot. Stir to combine. Cook on low for 7 to 8 hours. Stir in the peas for the last 20 minutes of cooking.

In a medium bowl, whisk together the flour, baking powder, salt, egg, milk and oil. Drop the dumplings by ¼ cup onto the top of the stew after you have stirred in the peas. Cover, turn heat to high and cook for 20 to 25 minutes, until a tooth pick inserted into the dumpling comes out cleanly.
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