Beef Stew with Cheesy Fluffy Dumplings. It is a warm and filling meal with bright veggies and fluffy dumplings on top, like a cozy bowl that makes you feel happy.
Servings: 6
Ingredients
- beef (cut into chunks) → 35.7 ounces
- plain flour (for coating beef) → 2 tablespoons
- onion, chopped up → 1 piece
- small carrots, cut into slices → 3 pieces
- pumpkin, cut into little cubes → 1 cup
- sweet potato, cut into little cubes → 1 cups
- celery stalks, sliced → 2 pieces
- Worcestershire sauce → 2 tablespoons
- crushed tomatoes (canned) → 14.6 ounces
- French onion soup mix → 3.2 ounces
- frozen green peas → 1 cups
- cornflour → 2 tablespoons
- water (to mix with cornflour) → 2 tablespoons
- self-raising flour (for dumplings) → 1 cups
- butter (for dumplings) → 2.1 ounces
- dried oregano → 0.5 teaspoons
- dried parsley → 0.5 teaspoons
- mustard powder → 0.5 teaspoons
- grated parmesan cheese → 0.5 cups
- milk → 0.5 cups
Beef Stew with Cheesy Fluffy Dumplings: Directions
- Coat the beef: Put 2 tablespoons plain flour (for coating beef) into a big zip-lock bag or bowl along with some salt and pepper. Toss in the 35.7 ounces of beef (cut into chunks) and shake or stir until every piece is nicely coated in flour. Tip the beef into your slow cooker.
- Add the veggies: Drop in 1 piece of onion, chopped up, 3 pieces of small carrots, cut into slices, 1 cup of pumpkin, cut into little cubes, 1 cup of sweet potato, cut into little cubes, and 2 pieces of celery stalks, sliced right on top of the beef. Give everything a gentle stir so the veggies and beef are mixed together.
- Pour in the saucy stuff: Add the 14.6 ounces crushed tomatoes (canned), 3.2 ounces French onion soup mix, and 2 tablespoons Worcestershire sauce. Stir it all around so everything gets a nice coating of that tasty sauce. Do NOT add the peas or cornflour yet — those come later!
- Slow cook for 6 hours: Put the lid on and set your slow cooker to HIGH. Let everything bubble away slowly for 360 minutes
360:00
. Your kitchen is going to smell amazing! - Add peas and thicken the stew: Once the 6 hours are up, stir in the 1 cups frozen green peas. In a small cup, mix 2 tablespoons cornflour with 2 tablespoons water (to mix with cornflour) until smooth, then pour it into the stew and stir well. This makes the stew nice and thick — not watery!
- Make the dumpling dough: In a mixing bowl, stir together 1 cup self-raising flour (for dumplings), 0.5 teaspoons mustard powder, 0.5 teaspoons dried oregano, and 0.5 teaspoons dried parsley. Add the 2.1 ounces butter (for dumplings) and use your fingers to rub it into the flour until the mix looks like little crumbs (like wet sand). Stir in the 0.5 cups grated Parmesan cheese. Make a little well in the middle, pour in the 0.5 cups milk, and mix gently with a fork just until a soft, sticky dough forms. Don’t over-mix!
- Shape and place dumplings: Roll the dough into small round balls — about the size of a golf ball. Carefully place them on top of the stew, leaving a little space between each one so they have room to puff up.
- Cook the dumplings: Put the lid back on and switch the slow cooker to LOW. Cook for 60 minutes
60:00
. The dumplings will grow bigger, turn fluffy inside, and get a little firm on the outside. They are ready when a toothpick poked in the middle comes out clean. - Serve and enjoy!: Scoop a big, generous serving of the beefy stew into a bowl and place 2 or 3 dumplings right on top. Serve it hot and enjoy every single bite! 🍲
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