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Slow Cooker Beef and Vegetable Stew with Cornbread Dumplings

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The weather is starting to feel a lot like sweater weather… and beef stew weather. Those go hand-in-hand in my house. I just love a rich beef and vegetable stew topped with hearty cornbread dumplings. This combination is such a family pleaser on a cold winter day.

Slow Cooker Beef and Vegetable Stew with Cornbread Dumplings from Hip Homeschool Moms

Beef and Vegetable Stew

To begin, peel and cut 4 large carrots into 1 inch chunks. I chose to use some fun rainbow carrots today, but use whatever you have handy.

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Add the carrots to your slow cooker along with a large can (about 28 ounces) of diced tomatoes.

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Take a 1 1/2 pound round roast and cut it into 1 inch pieces. In a large skillet, heat a tablespoon of coconut oil ( or other cooking oil) until shimmering. Add in your beef and cook until it is browned. Add the beef and any juices in the skillet, to the slow cooker.

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Add in  a bay leaf and 1/2 teaspoon each of oregano, basil, parsley, marjoram, salt and pepper.

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Rinse and drain a 15 ounce can of cannellini beans (white kidney beans). Add those to the cooker along with a cup of beef broth and a teaspoon of minced garlic.

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Finally, add in 2 cups of cremini mushrooms. I put them in whole, but you can slice them if you like. Gently stir this all together. Cover and cook on low for 7 hours.

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After the stew has cooked, locate bay leaf and discard it. Stir in 1 cup of frozen green beans. Turn your slow cooker up to the high setting and prepare the dumplings.

In a bowl, combine 1/2 cup all-purpose flour, 1/3 cup cornmeal, 3 tablespoons of grated Parmesan cheese, 1 teaspoon of baking powder, 1/2 teaspoon black pepper and 1/4 teaspoon of salt. Whisk these all together.

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In a small dish, beat together  1 egg and 2 tablespoons each of milk and extra virgin olive oil. Whisk them until frothy.

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Add the egg mixture to the dry ingredients and stir until combined. Scoop by rounded tablespoons in dollops on top of the stew.

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Replace the cover and cook this for 50 minutes. Do not lift the cover to peek while these are cooking. You need to keep the heat in to bake the cornbread.

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Slow Cooker Beef & Vegetable Stew with Cornbread Dumplings

 

Enjoy!

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Slow Cooker Beef and Vegetable Stew with Cornbread Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Constance Smith - HipHomeschoolMoms.com
  • Prep Time: 20 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 mins
  • Yield: 6-8 servings 1x
  • Category: slow cooker, main dish

Description

Rich beef and vegetable stew topped with hearty cornbread dumplings will fill up your family on a cold winter day.


Ingredients

Scale
  • 4 large carrots, peeled & cut into 1 inch chunks
  • 1 can (28 oz) diced tomatoes
  • 1 1/2 pound round roast
  • 1 Tb coconut oil (or other cooking oil)
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (15 oz) cannellini beans, rinsed & drained
  • 1 c beef broth
  • 1 tsp minced garlic
  • 2 c whole button or cremini mushrooms
  • 1 c frozen green beans
  • 1/2 cup all-purpose flour
  • 1/3 cup cornmeal
  • 3 tablespoons of grated Parmesan cheese
  • 1 teaspoon of baking powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon of salt
  • 1 egg
  • 2 Tb extra virgin olive oil
  • 2 Tb milk

Instructions

  1. To begin, add the carrots and tomatoes to the slow cooker.
  2. Take the roast and cut it into 1 inch pieces.
  3. In a large skillet, heat a tablespoon of coconut oil ( or other cooking oil) until shimmering. Add in your beef and cook until it is browned. Add the beef and any juices in the skillet, to the slow cooker.
  4. Add in the bay leaf , oregano, basil, parsley, marjoram, salt and pepper, beans, garlic and beef broth.
  5. Add in the mushrooms, I put them in whole, but you can slice them if you like. Gently stir this all together. Cover and cook on low for 7 hours.
  6. After the stew has cooked, locate bay leaf and discard it. Stir in the green beans. Turn your slow cooker up to the high setting and prepare the dumplings.
  7. In a bowl, combine the all-purpose flour, cornmeal, Parmesan cheese, baking powder, black pepper and salt. Whisk these all together.
  8. In a small dish, beat together the egg, milk and extra virgin olive oil. Whisk them until frothy.
  9. Add the egg mixture to the dry ingredients and stir until combined. Scoop by rounded tablespoons in dollops on top of the stew.
  10. Replace the cover and cook this for 50 minutes. Do not lift the cover to peek while these are cooking. You need to keep the heat in to bake the cornbread.
    Enjoy!

 

 

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3 Comments

  1. This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper!






  2. This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper!






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