This take on a classic beef stew features herbed dumplings which are to die for. They’re so simple to make and you can let your slow cooker do all the work for you.
Ingredients:
For the stew:
1.5 to 2 pounds of beef stew meat
2 tablespoons of minced garlic
1 white onion finely diced
1/2 cup of baby carrots sliced julienne style
1/2 cup of fresh mushrooms sliced
1 carton of beef stock (32 ounces)
1 bay leaf
1 teaspoon of dried parsley
1 teaspoon of thyme
1 teaspoon of dried rosemary
1 small dash of Worcestershire sauce
1/2 cup of water (only if needed)
Salt and pepper to taste
For the dumplings:
1 package of dry biscuit mix (I used Bisquick)
1 teaspoon of minced garlic
1 teaspoon of thyme
1 teaspoon of dried rosemary
1/2 teaspoon of oregano
For the stew, begin by spraying your slow cooker with non-stick spray. Add the beef, garlic, onion, mushrooms and carrots on the bottom. Add the beef stock, bay leaf, parsley, and thyme as well as the salt and pepper to taste. Stir well and cook for 6 to 8 hours on low.
For the dumplings, prepare the biscuit mix per the package’s instructions. Add the herbs to the mix and then form dumplings about 1 1/2 to 2 inches long. Drop them during the last thirty minutes of cooking. Do not stir them in, let them sit on top.
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