Slow Cooker Beef and Herbed Dumpling Stew

• Meat

  • 1 1/2 lbs Beef stew meat

• Produce

  • 12 oz Baby carrots
  • 2 tsp Parsley, dried
  • 1 cup Peas, frozen

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 cups Beef broth
  • 6 oz Tomato paste

• Baking & Spices

  • 1 tsp Baking powder
  • 1 1/4 cup Flour
  • 1 tsp Salt
  • 1 tbsp Seasoning blend, steak

• Dairy

  • 1/2 cup Milk

Found on slowcookergourmet.net

Ingredients

• 1½ pounds of beef stew meat
• 12 ounces of baby carrots
• 1 cup of frozen peas
• ¼ cup of flour
• 1 tablespoon of steak seasoning blend (like Montreal Steak)
• ½ teaspoon of salt
• 6 ounces of tomato paste
• 3 cups of beef broth
• 1 cup flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 egg
• ½ cup milk
• 2 teaspoons dried parsley

Directions

• Add beef, carrots and peas to slow cooker
• Add ¼ cup flour, seasoning blend and salt and toss to coat everything with the flour
• Add tomato paste and then slowly stir in broth and stir so that there are not lumps from the flour
• Cover and cook on low for 7-9 hours
• Mix together 1 cup flour with baking powder and salt
• Beat egg and add to flour mixture and slowly stir in milk until dough forms
• Stir in parsley
• Return slow cooker to high heat and drop dough in by spoonfuls
• Cover and cook for 30-60 minutes until dumplings are cooked through