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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!

Find it online: https://lovetheserecipes.com/beef-and-vegetable-stew/