Beef Stew with Potato Dumplings

While working on cleaning and organizing after the holidays my husband made me go through 3 massive stacks of cooking magazines that I had collected throughout the year. I can’t tell you how many magazines I browsed through, and then of course started tearing out recipes from! This just so happens to be one of the recipes I ripped out of a magazine!

Source: Family Circle, November 2010
Prep: 10 minutes
Cook: 7-1/2 hours on Low

Serves: 6


  • 1 lb chuck steak, trimmed and cut into 1-inch pieces
  • 3 tbsp flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 medium-sized carrots, cut into1/4 thick coins OR 1 cup baby carrots
  • 1 pkg (10 oz) cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • 1 pkg (1lb) frozen pearl onions
  • 1-1/2 cups low-sodium beef broth
  • 3/4 cup dry red wine
  • 3/4 tsp dried thyme
  • 1 pkg gnocchi

    1. In a large bowl, toss together steak, flour and 1/4 teaspoon each salt and black pepper. Place steak in slow cooker with carrots, mushroms, garlic, onions, broth, red wine and 1/2 teaspoon thyme. Cover and cook on low for 7 hours.

    2. Remove lid and stir in the remaining 1/4 teaspoon each salt and dried thyme and the gnocchi. Cover and cook an additional 30 minutes or until gnocchi is tender.


    1. Debbi Does Dinner Healthy

      Love the gnocchi in this! Yum!

    2. What happened to the dumplings?

    3. Alfred Lock

      I wanted to print the recipe but their is no print box

      • This recipe hasn’t been converted yet. You’ll have to copy and paste and print the old-fashion way! Sorry!

    4. Umm, where are the potato dumplings? Is that what the gnocchi is supposed to be? thanks

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