SUSAN’S BEEF STEW AND DUMPLINGS

By Sube

Ingredients

• DUMPLINGS:
• 1 lb. stewing beef
• 1 onion (sliced)
• 5 cloves garlic (minced)
• 3 stalks celery (cut into big slices)
• 3 carrots, cut into big cubes
• 1 large potato (cubed )
• 1 small turnip ( cubed )
• 1 can consommé soup
• 1 900ml beef broth (low sodium)
• Celery Salt
• Freshly cracked pepper
• Knorr Veloutine Instant Thickener (for brown gravies)
• 2 cups flour
• 4 tsps. baking powder
• 1/4 tsp. salt
• 4 tbsps. butter
• 3/4 cup milk

Details

Servings 8

Preparation

Step 1

Saute the onion, garlic in oil. Add the stewing beef and Celery Salt, freshly cracked pepper and simmer until brown (covered ), stirring constantly. Then uncover to reduce liquid. Add the can of consommé soup and let it boil, and transfer all to a slow cooker on a high setting. Add all the cut up veggies and the beef broth. Cook on high 4 hrs stirring occasionally. Lower to low setting and cook until vegetables are tender and meat is tender approximately another 4 hours. If you need to add more liquid to the soup, add more beef broth. (I don’t use water) Add more seasoning to your taste.
To thicken the stew, add Knorr Veloutine Instant Thickener (add accordingly)
Set the slow cooker to high before adding the dumplings. Top the stew with the dumplings by the spoonful, keep covered to keep the dumplings cooking for at least 45mins. to 1 hour. (Note: the dumplings will make the soup thicker because of the flour, so make sure you don’t put a lot of the Knorr Veloutine Instant Thickener)

Dumplings:
Mix all dry ingredients and use a dough blender to mix the butter with the flour mixture and add milk gradually.