Slow-cooker beef stew with potato dumplings
Number of Servings: 6 | Prep: 10 min
Slow Cook: 5 hr 30 min on HIGH or 7 1/2 hours on LOW
1 pound chuck steak, trimmed and cut into 1-inch pieces
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium-size carrots, cut into 1/4-inch-thick coins
1 10-ounce package cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
1 1-pound package frozen pearl onions
1 1/2 cups low-sodium beef broth
3/4 teaspoon dry red wine
3/4 cup dried thyme
1 17.5-ounce package gnocchi
1. In large bowl, toss together steak, flour and 1/4 teaspoon each salt and pepper. Place steak in slow cooker with carrots,mushrooms, garlic, onions, broth, red wine and 1/2 teaspoon thyme. Cover and cook on HIGH for 5 hours or LOW for 7 hours.
2. Remove lid and stir in remaining 1/4 teaspoon each salt and dried thyme and the gnocchi. Cover and cook an additional 30 minutes or until gnocchi is tender.
Nutrition Facts (per serving): 322 cal., 4 g Fat, total (1 g sat. fat), 44 mg chol., 45 g carb., 604 mg sodium, 4 g fiber, 20 g pro.
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