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

Ingredients 

  • 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
    Directions:

    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.


    7 Comments

    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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