- 4
Ingredients
- Dumplings:
- 1-1/2 pounds cubed beef stew meat
- 2 tablespoons all-purpose flour
- salt & pepper
- thyme
- 1 tablespoon olive oil
- 2 TB tablespoon Worcestershire sauce
- 1 cup Baby Carrots, halved
- 1/2 cup frozen peas
- 4 red potatoes, cubed
- 1-1/2 teaspoons dried parsley
- 3/4 teaspoon ground black pepper
- 15 oz can beef broth, boiling
- 1 (1 ounce) envelope onion soup mix
- 1 tablespoon butter
- 1 large onion, quartered
- 1 clove minced garlic
- 1 bay leaf
- 1/2 tsp Herbes de Provence
- 1 can cream of mushroom soup
- 2 tablespoons warm water
- 1 tablespoon and 1-1/2 teaspoons cornstarch
- Dumplings:
- 2/3 cup Bisquick
- 3 + TB Fat-free milk
Preparation
Step 1
Toss the beef, flour, thyme, salt and pepper in a sealable bag until the beef is coated.
Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet.
Add the carrots, potatoes, parsley, and pepper to the slow cooker.
Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat.
Combine the boiling beef broth and soup mix in skillet; transfer to slow cooker.
Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Add in cream of mushroom soup. Whisk together the warm water and cornstarch; add to crockpot to thicken as needed stir.
Add peas at end of cooking.
Make dumplings with bisquick and spoon on top of stew; uncover for 10 minutes, then cover for another 10 minutes.