Ingredients
Scale
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 medium carrots, peeled and sliced into 1-inch pieces
- 8 oz sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 14.5 oz can diced tomatoes, undrained
- 2 cups beef broth
- 1 cup red wine
- 2 teaspoons Italian seasoning
- 2 bay leaves
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter, cubed
- ½ cup milk
Instructions
- In a medium bowl, season beef cubes with salt and black pepper, then toss in flour until coated.
- Heat olive oil in a large skillet over medium-high heat and sear beef in batches until browned, about 2-3 minutes per side. Transfer beef to slow cooker.
- Add onion, carrot, mushrooms, garlic, tomato paste, diced tomatoes with juice, beef broth, red wine, Italian seasoning, and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are cooked.
- About 30 minutes before the stew is done, make the dumplings. Whisk together flour, baking powder, and salt in a medium bowl. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until a soft dough forms.
- Drop spoonfuls of dumpling dough onto the stew, leaving space between them. Cover and cook on high for 25-30 minutes, or until dumplings are cooked through.
- Remove bay leaves before serving and enjoy the stew hot with dumplings on top.
Notes
For a richer flavor, simmer the stew longer if you have the time.
Feel free to add other vegetables like peas or potatoes for variety.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg