Beef Stew with Potato Dumplings

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Posted by Katie on Jan 14, 2011 in Beef, Crock Pot, Main Dish, stew | 1 comment

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.