Our friends had their baby which we are so excited about meeting!
Joe and I wanted to make something for dinner for them that we could take over already prepared ready for them to eat. I started searching. I receive Family Circle Magazine as a gift so I whipped it out and started looking for recipes.
My co-worker has been raving about Crockpotting, so I thought I would give it a whirl!
Beef Stew with Potato Dumplings
Makes 6 servings
Prep Time- Less than 10 minutes
Cook time LOW 7 1/2 hrs High 5 hours
Ingredients:
- 1 pound chuck steak, trimmed and cut into 1-inch pieces
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 medium-size carrots, cut into 1/4-inch-thick coins
- 1 10 ounce package cremini mushrooms, cleaned and quartered
- 2 cloves garlic, minced
- 1 1 pound package frozen pearl onions
- 1 1/2 cups low-sodium beef broth
- 3/4 teaspoon dry red wine
- 3/4 cup dried thyme
- 1 17 1/2 ounce package gnocchi
Directions
1. In large bowl, toss together steak, flour and 1/4 teaspoon each salt and pepper. Place steak in slow cooker with carrots,mushrooms, garlic, onions, broth, red wine and 1/2 teaspoon thyme. Cover and cook on HIGH for 5 hours or LOW for 7 hours.2. Remove lid and stir in remaining 1/4 teaspoon each salt and dried thyme and the gnocchi. Cover and cook an additional 30 minutes or until gnocchi is tender.
I ended up makes a double patch so that we can have some this week since Joe will be back in school.
I also used fresh pearl onions because Joe and I are on the fresh kick.
I think it turned out great- We started it at 11 am yesterday so it was done at 4 pm.
Then I packaged it up in our CorningWare AnyWare French Carry Case
All and all I think the meal was a success and so easy!
I am definitely a fan of crock-potting and will be doing much more of it this winter!
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