beef stew with dumplings.

we have been eating this delicious crockpot recipe for the past, oh, week or so. because it makes a million servings and is so filling that you don’t have to eat a lot to feel satisfied.


the recipe is from the betty crocker cookbook, which Mister Man and i live by. we have found some of our favorite recipes in this cookbook and it never fails to make a low-cost, delicious meal. (don’t worry, i’ll post the recipe in full further down.)

beef stew

it’s the easiest if you prep the ingredients the night before, so you can just toss everything in the crockpot in the morning. this is about saving time people!

beef stew prep

beef stew prep

seriously, you just toss everything except the thickening agent (water/flour) in the crockpot and let it work its magic for 8 hours. then you add the thickener to make it a stew, and whip up some quick herbed dumplings to cook on top of the stew. oh, did i forget to mention that there was wine in this recipe? there is. which makes it so much better than if there wasn’t.beef stewbeef stew

this is what it looks like when it’s done. i like to pair it with a salad, because otherwise it feels like a million pounds of beef and hearty stewed veggies are living in your body. the salad makes it feel a little more healthy and fresh. my personal favorite is a mixed green salad with blackberries, celery and green pepper topped with a blackberry-ginger vinaigrette. makes snowy days feel closer to summer.

stew and salad

beef stew

here is the recipe:

beef stew with herbed dumplings (from “betty crocker cookbook”)

prep: 25 minutes total time: 8 hrs. 50 minutes 8 servings

  • 2 lb boneless beef bottom or top round, tip or chuck steak, cut into 1-inch pieces (we used top round)
  • 4 medium carrots, cut into 1/4 inch slices (2 cups)
  • 2 medium stalks celery, sliced (1 cup)
  • 2 medium onions, sliced
  • 1 14.5 oz can diced tomatoes, undrained
  • 1 8 oz. can sliced mushrooms, drained
  • 3/4 C. dry red wine or beef broth (we used wine)
  • 1 1/2 tsp. salt
  • 1 tsp. dried thyme leaves
  • 1 tsp. ground mustard
  • 1/4 tsp. pepper
  • 1/4 C. water 3 Tbsp. all-purpose flour

herb dumplings

  • 1 1/2 C. original bisquick mix
  • 1/2 tsp. dried thyme leaves
  • 1/4 tsp. dried sage leaves, crumbled
  • stir in 1/2  C. milk just until moistened

spray  3 1/2 to 6-quart slow cooker with cooking spray. In slow cooker, mix all stew ingredients exceot water and flour. Cover; cook on low heat setting 8 to 10 hours (or high heat setting for 4-5 hours) or until beef is tender.

in small bowl, stir water and flour until well mixed; gradually stir into beef mixture. cover.

make herb dumplings as directed above, drop dough by 8 spoonfuls onto hot beef mixture. increase heat setting to high. cover; cook 25 to 35 minutes ot until toothpick inserted in center of dumplings comes out clean.

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