This recipe is stick to your ribs delicious! Full of flavor and oh so comforting.
Tools you'll need:
Crockpot
Veggie knife
Cutting board
Whisk
Liquid measuring glass
Measuring spoons
Veggie peeler
dough cutter
Wooden spoon
Mixing bowl
Ingredients:
2 lbs beef stew meat
1 Large onion sliced
2-4 cloves minced garlic
4-5 large carrots peeled and cut in bite-sized pieces
3 large potatoes scrubbed and cut into bite-sized pieces (leave the skin on!)
3-4 Celery stalks WITH LEAVES sliced into bite-sized pieces
1 28 oz can diced tomatoes
1 Cup red wine (sub out for beef stock if you don't want wine, but it'll change the taste a bit)
1-2 tsp ground mustard
1-2 tsp salt
1 tsp pepper
1-2 tsp thyme
1-2 tsp sage
1-2 tsp rosemary
1-2 bay leaves (if they're small, use 2)
4-8 tbs flour
1/4 C. water
If you want dumplings:
1 C flour
1/2 tsp salt
2 tsp baking powder
1/2 C milk
1 tbs butter
Sage, thyme, and rosemary to taste
Instructions:
In the crock pot, place the meat, veggies, diced tomatoes, spices/herbs, and wine. Use celery that has lots of green leaves on it and pull them off and add them to the stew too! With the water and flour, whisk them together until a nice slurry is made and dump that over the ingredients and stir. Place on low for 8-10 hours or high for 4-5 hours.
About 20-30 minutes prior to eating, whisk the dry ingredients for the dumplings. Cut in the butter until crumbly. Add the milk and mix until it is combined and soft. Using a cookie spoon, drop dollops of the dough on top of the stew and replace the lid. Cook in the stew until they are fluffy and cooked through.
Mangia!
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