b]Slow Cooker Beef Stew With Biscuit Dumplings[/b

• Meat

  • 2 lbs Beef

• Produce

  • 1 1/2 cups Baby carrots
  • 1 Bay leaf, fresh
  • 1 cup Button or baby bella mushrooms, whole
  • 2 stalks Celery
  • 2 Garlic cloves
  • 1 Onion, large
  • 3 Potatoes
  • 4 sprigs Thyme, fresh
  • 1/2 tsp Thyme, fresh

• Canned Goods

  • 2 cups Beef stock, low-sodium
  • 2 tbsp Tomato paste

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Allspice
  • 1/2 tsp Black pepper, freshly ground ground
  • 2 1/3 cup Flour
  • 4 tsp Of baking powder
  • 1 tsp Paprika, smoked
  • 1/8 tsp Red pepper flakes
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp Vegetalbe oil

• Dairy

  • 1 Butter
  • 1 cup Milk
  • 2 tbsp Parmesan cheese

Found on cookinginstilettos.com

Description

Ingredients

• 2 pounds of beef, cut into 1 cubes
• 1/3 cup of all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon of freshly ground ground black pepper
• 1 tablespoon of olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 tablespoons of tomato paste
• 1 teaspoon of smoked paprika
• 1/4 teaspoon of allspice
• 1/8 teaspoon of red pepper flakes
• 1 tablespoon Worcestershire sauce
• 2 stalks of celery, diced
• 1 1/2 cups of baby carrots, diced
• 3 potatoes diced
• 1 cup of whole button or baby bella mushrooms, stems removed and quartered
• 2 cups of low sodium beef stock
• 4 sprigs of fresh thyme
• 1 fresh bay leaf
• 2 cups of all-purpose flour
• 4 teaspoons of of baking powder
• 1/2 teaspoon of salt
• 2 tablespoons of freshly grated parmesan cheese
• 1/2 teaspoon of fresh thyme, chopped
• 2 tablespoons of vegetalbe oil
• 1 cup of milk
• Melted Butter

Directions

• Combine the flour, salt and pepper in a medium bowl.
• Toss the beef cubes in the flour mixture so that they are evenly coated.
• In a dutch oven or deep sautepan, or if you have a slow cooker that can be used on the stove, add the olive oil.
• Heat over medium high heat and brown the beef in batches. Don’t crowd the pan.
• Set aside the remaining flour.
• Remove the beef cubes from the slow cooker and place in a bowl while you sauté the onions.
• Sauté the onions for about 5 – 7 minutes, until they are translucent.
• To the onions, add the minced garlic, followed by the tomato paste, smoked paprika, allspice and red pepper flakes. Sautee for a minute to toast the spices. Return the browned beef to the pan.
• Add the Worcestershire sauce, carrots, celery, sliced mushrooms, potatoes, and remaining flour and stir to combine.
• Add the bay leaf, thyme and beef stock.
• Cook for 8 – 10 hours, until everything is tender.
• When the beef stew is almost done, make the biscuit dumplings.
• In a bowl, whisk together the flour, baking powder, salt, Parmesan cheese, and chopped fresh thyme.
• To the dry ingredients, add the vegetable oil and some of the milk, stirring to combine. The dough should start to form a ball as you are stirring it. If you need to add a bit more liquid, add milk very slowly.
• Using a large cookie scoop, dollop the dumplings onto the beef stew surface.
• Brush the biscuit dumplings with a bit of melted butter.
• Cover and cook for another 30 minutes. Check on it after 15 minutes and if it doesn’t seem to be coming together, feel free to remove the beef stew to a baking dish with the dumplings or if the pan is oven safe, add the pan to an oven set at 350 degrees F.
• Bake for another 15 minutes or so until the biscuits are golden.
• Serve and enjoy!