Attempting to live a more sustainable lifestyle.

Slow Cooker Beef Stew February 5, 2011

Filed under: Dinner,Meat,Vegetable — theboxexperiment @ 2:47 pm
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Sometimes you want to make an awesome meal with as little work as possible, that’s when you turn to the slow cooker!! JEM and I received one for our wedding, but we haven’t used it for much (2 berry cobblers and a stew). I have these super fond memories of having beef stew as a kid. It was one of my favorite meals when camping. I think the best part was the dumplings…bread soaked with gravy = AWESOME. I suspect this could easily be given a vegetarian twist–replace the meat with root veggies, eggplant, meat-substitute or lentils, something of similar weight and protein content, and replace the chicken stock with vegetable stock.

It’s a gross, damp, cold day here. Neither JEM or are I feeling great. We had furniture delivered so we’ve got a lot on our plates already. That means, if you haven’t already guessed, it’s slow cooker beef stew day!!!


  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1 onion, chopped
  • 1 1/2 cups beef broth
  • 3 potatoes, diced
  • 4 carrots, sliced
  • 1/2 cup quartered cherry tomatoes
  • 3 celery stalks, chopped


  • 1 1/2 c. bisquick
  • 1/2 c. skim milk
  • 1/2 tsp thyme (optional)
  • 1/4 tsp sage (optional)
  • 1/4 tsp rosemary (optional)


  1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the rest of the ingredients.
  2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Dumplings (on top of the Stew)

  1. (about 40 mins till serving)Mix the bisquick, milk, and herbs until just moistened.
  2. Drop by the spoonful on top of the stew.
  3. Cover and cook on high for 25-35 mins, until a toothpick comes out clean.
  4. Serve