“What is the hashtag Heather has been overusing on her twitter account/facebook/LIFE this week?”
Seriously. I’m so ready for fall. We’re going on day 46 without rain. The record is 51 days back in 1951. I LIVE IN SEATTLE. We’re famous for rain!!! Even in Spain, when I told people I was from Seattle, everyone was like, “Oh, so it rains there all the time, right?” Not really, but still. I want fall! I’m ready for sweaters and pumpkin and hot coffee and candles and Hocus Pocus and apple cider.
So I may have jumped the gun and made beef stew the other night. It was perfect. The red wine added an extra flavor that my previous beef stews have been missing, and discovering the frozen stew vegetables from Safeway made my life SO MUCH EASIER. This recipe is literally throw-in-a-crockpot-and-not-touch-it-until-right-before-you-eat. You could even make the dumpling dough when you start the slow cooker so you just have to add it to the dish when you’re ready. Easy peasy. Play with the spices, add what you want, this is just my blue print.
Beef Stew with Rosemary Cheese Dumplings
Serving Size: 1.5 cups stew & 1 dumpling
Fat: 26.8 g
Carbs: 33.5 g
Fiber: 2.3 g
Protein: 28.7 g
1.5 pounds stew beef
4 C beef broth
1 C red wine
2 tsp onion powder*
2 tsp thyme*
2 tsp ground mustard*
2 tsp salt*
1 tbs minced garlic*
1 bag frozen stew vegetables (Safeway has pearl onions, carrots, beans, and potatoes…perfect)
2 tbs butter (I use Brummel & Brown)
6 tbs flour (whole wheat really doesn’t work great, I used white)
1 C Bisquick (Heart Smart!!)
1/4 C milk
1/4 C parmesan cheese, shredded
1 tsp fresh rosemary, finely chopped
*if it’s easier, instead of these spices, add a packet of onion soup mix instead. I like the separate spices better, but onion soup mix works as well.
Sear the meat on the stove over medium high heat.
Throw the meat, broth, red wine, spices, garlic, and stew vegetables into the slow cooker. Cook on low for 10 hours.
At hour 9 of the cooking process, remove ~1.5 C broth from the slow cooker. Put in a sauce pan over medium heat with the butter, and slowly add & whisk in the flour until you’ve created a thick rue. Add the rue to the slow cooker and stir in. Allow to continue cooking.
In a separate bowl, mix the Bisquick, milk, cheese, and rosemary. You may have to add some water to get all the mix incorporated, until you get a solid dough. Separate the dough into six equal size balls, and add to the stew. Cook for 10 minutes with the lid off, and then for another 30-40 minutes until the dumplings are cooked.
Serve with a glass of the red wine you used in the stew. YUM!