Meet the Sullivans: Slow Cooker Beef Stew with Potato Dumplings

February 4, 2012

Slow Cooker Beef Stew with Potato Dumplings

This is an incredibly easy and tasty slow cooker recipe. For the first week we had Owen home I couldn't imagine having the time, energy or desire to cook for a while, but once we got into a bit of a groove I started getting the urge to cook again.

Trying to cook something while standing over the stove is, at this point, kind of out of the question, so I picked a slow cooker recipe I've had filed for over a year. This recipe is from the November 2010 issue of Family Circle magazine. I thought the addition of gnocchi instead of potatoes was interesting and different.
Slow Cooker Beef Stew with Potato Dumplings 

Makes: 6 servings
Prep: 10 minutes
Slow Cook: 5 1/2 hours on HIGH or 7 1/2 hours on LOW

1 pound chuck steak, trimmed and cut into one inch pieces
3 tablespoon flour
½ teaspoon salt
¼ teaspoon black pepper
3 medium size carrots (or two handfuls baby carrots)
1 package cremini mushrooms, cleaned and quartered
2 clovesgarlic, minced
1 package frozen pearl onions
1½ cups low-sodium beef broth
¾ cup dry red wine (I skipped this)
¾ teaspoon dried thyme
1 package gnocchi

In large bowl, toss together steak, flour and 1/4 tsp each salt and pepper. Place steak in slow cooker with carrots, mushrooms, garlic, onions, broth, red wine and 1/2 tsp thyme. Cover and cook on HIGH for 5 hours or LOW for 7 hours.

Remove lid and stir in remaining 1/4 tsp each salt and dried thyme and the gnocchi. Cover and cook an additional 30 minutes or until gnocchi is tender.

1 comment:

Elizabeth Ann @ Elizabeth Ann's Recipe Box said...

Oh my goodness! :-) This looks incredible!