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Slow Cooker Beef Stew with Cornbread Dumplings


Serves: 8

Prep Time: 15 minutes

Cooking Time: 8 hours on low or 6 hours on high

Difficulty: Easy

Comments

This is comfort food, but high in fat, so don't get too comfortable! Sustitute with different frozen veggies when you are trying to clear out your freezer.

Ingredients

2 pounds beef stew meat, lean

1 tablespoon olive oil

28 ounces tomatoes, canned already chopped

1 can (15 ounces each) beef broth or vegetable broth, low sodium

1/4 cup Dijon mustard

1 teaspoon thyme, dried, crushed

2 cloves garlic, fresh, minced

1 teaspoon oregano, dried leaves, crushed

1/2 teaspoon salt

1/2 teaspoon pepper, black, ground

1 package (20 ounce) potatoes, frozen, diced with onions and bell peppers

1 package (16 ounce) mixed vegetables, frozen

1 package (8 ounces) corn muffin mix, such as Jiffy

1/2 cup cheese, cheddar, light, shredded

1 tablespoon parsley, dried

1 egg(s), large

1/4 cup ricotta cheese, low fat

Preparation

In a large skillet, heat oil and cook beef for about 7 minutes, turning occasionally until browned on all sides. In the slow cooker mix together the tomatoes, broth, mustard, thyme, garlic, oregano, salt, pepper, potatoes and vegetables. Add the stew meat to the slow cooker and cook on low for 8 - 9 hours or on high for 6 -7 hours. About 25 minutes before serving make the cornmeal dumplings. In a medium mixing bowl, stir together the corn muffin mix, shredded cheese, parsley, lightly beaten egg and the ricotta cheese until moistened. The batter will be thick. Drop tablespoons of the cornmeal mixture on top of the stew. Careful not to make them too big. Cover and continue to cook on high for 20 minutes until a toothpick place into the center of the dumplings comes out clean.

Nutrition

Per Serving About: 580 calories, 28 g fat, 10 g saturated fat, 0 g trans fat, 32 g protein, 49 g carbohydrates, 6 g dietary fiber, 960 mg sodium


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