Slow Cooker Beef And Wine Stew With Cheesy Dumplings Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium-high heat. Season the beef with salt and pepper, then brown it in batches until well-seared on all sides.
• STEP 2.Transfer the beef to a slow cooker. In the same skillet, add the onions, carrots, and garlic. Cook until the vegetables are softened and lightly browned.
• STEP 3.Add the tomato paste and cook for another minute. Pour in the red wine and scrape the bottom of the skillet to release any browned bits.
• STEP 4.Transfer the vegetable mixture to the slow cooker. Add the beef broth, thyme, bay leaves, and Worcestershire sauce. Stir to combine.
• STEP 5.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender.
• STEP 6.In a mixing bowl, combine the flour, baking powder, salt, and grated cheese. Add the milk and melted butter, stirring until just combined.
• STEP 7.Drop spoonfuls of the dumpling mixture onto the surface of the stew. Cover the slow cooker and cook on high heat for an additional 30 minutes, until the dumplings are cooked through and fluffy.
• STEP 8.Serve the stew hot, garnished with fresh parsley. Enjoy!

Cooking Tips

• For a deeper flavor, marinate the beef in the red wine overnight before cooking.
• If you prefer a thicker stew, you can mix some cornstarch with water and add it to the slow cooker during the last hour of cooking.
• Feel free to add other vegetables like potatoes or mushrooms to the stew for added texture and flavor.

Storage and Serving

• Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop or in the microwave until heated through.
• Serve the stew with crusty bread or mashed potatoes for a complete meal.