Dinner In the Kitchen

Slow Cooker Beef and Vegetable Stew with Cornbread Dumplings

Rich beef and vegetable stew topped with hearty cornbread dumplings will fill up your family on a cold winter day.

Slow Cooker Beef & Vegetable Stew with Cornbread Dumplings from Hip Homeschool Moms

 

To begin, peel and cut 4 large carrots into 1 inch chunks. I chose to use some fun rainbow carrots today, but use whatever you have handy.

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Add the carrots to your slow cooker along with a large can (about 28 ounces) of diced tomatoes.

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Take a 1 1/2 pound round roast and cut it into 1 inch pieces. In a large skillet, heat a tablespoon of coconut oil ( or other cooking oil) until shimmering. Add in your beef and cook until it is browned. Add the beef and any juices in the skillet, to the slow cooker.

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Add in  a bay leaf and 1/2 teaspoon each of oregano, basil, parsley, marjoram, salt and pepper.

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Rinse and drain a 15 ounce can of cannellini beans (white kidney beans). Add those to the cooker along with a cup of beef broth and a teaspoon of minced garlic.

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Finally, add in 2 cups of cremini mushrooms. I put them in whole, but you can slice them if you like. Gently stir this all together. Cover and cook on low for 7 hours.

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After the stew has cooked, locate bay leaf and discard it. Stir in 1 cup of frozen green beans. Turn your slow cooker up to the high setting and prepare the dumplings.

In a bowl, combine 1/2 cup all-purpose flour, 1/3 cup cornmeal, 3 tablespoons of grated Parmesan cheese, 1 teaspoon of baking powder, 1/2 teaspoon black pepper and 1/4 teaspoon of salt. Whisk these all together.

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In a small dish, beat together  1 egg and 2 tablespoons each of milk and extra virgin olive oil. Whisk them until frothy.

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Add the egg mixture to the dry ingredients and stir until combined. Scoop by rounded tablespoons in dollops on top of the stew.

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Replace the cover and cook this for 50 minutes. Do not lift the cover to peek while these are cooking. You need to keep the heat in to bake the cornbread.

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Slow Cooker Beef & Vegetable Stew with Cornbread Dumplings

 

Enjoy!

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Slow Cooker Beef and Vegetable Stew with Cornbread Dumplings
 
Prep time
Cook time
Total time
 
Rich beef and vegetable stew topped with hearty cornbread dumplings will fill up your family on a cold winter day.
Author:
Recipe type: slow cooker, main dish
Serves: 6-8 servings
Ingredients
  • 4 large carrots, peeled & cut into 1 inch chunks
  • 1 can (28 oz) diced tomatoes
  • 1½ pound round roast
  • 1 Tb coconut oil (or other cooking oil)
  • 1 bay leaf
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon parsley
  • ½ teaspoon marjoram
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 can (15 oz) cannellini beans, rinsed & drained
  • 1 c beef broth
  • 1 tsp minced garlic
  • 2 c whole button or cremini mushrooms
  • 1 c frozen green beans
  • ½ cup all-purpose flour
  • ⅓ cup cornmeal
  • 3 tablespoons of grated Parmesan cheese
  • 1 teaspoon of baking powder
  • ½ teaspoon black pepper
  • ¼ teaspoon of salt
  • 1 egg
  • 2 Tb extra virgin olive oil
  • 2 Tb milk
Instructions
  1. To begin, add the carrots and tomatoes to the slow cooker.
  2. Take the roast and cut it into 1 inch pieces.
  3. In a large skillet, heat a tablespoon of coconut oil ( or other cooking oil) until shimmering. Add in your beef and cook until it is browned. Add the beef and any juices in the skillet, to the slow cooker.
  4. Add in the bay leaf , oregano, basil, parsley, marjoram, salt and pepper, beans, garlic and beef broth.
  5. Add in the mushrooms, I put them in whole, but you can slice them if you like. Gently stir this all together. Cover and cook on low for 7 hours.
  6. After the stew has cooked, locate bay leaf and discard it. Stir in the green beans. Turn your slow cooker up to the high setting and prepare the dumplings.
  7. In a bowl, combine the all-purpose flour, cornmeal, Parmesan cheese, baking powder, black pepper and salt. Whisk these all together.
  8. In a small dish, beat together the egg, milk and extra virgin olive oil. Whisk them until frothy.
  9. Add the egg mixture to the dry ingredients and stir until combined. Scoop by rounded tablespoons in dollops on top of the stew.
  10. Replace the cover and cook this for 50 minutes. Do not lift the cover to peek while these are cooking. You need to keep the heat in to bake the cornbread.
    Enjoy!
 

 

About the author

Constance

Constance Smith is a homeschool veteran, having eclectically homeschooled three kiddos through graduation. After spending 25 years living an army life, she and her husband are planting roots in northern Alabama where she is starting a farm and enjoying country life. Constance has been blogging for over a decade and has had her content published in several local and national publications. You can find hundreds more recipes, photography, videos of her life and more at her website, Cosmopolitan Cornbread.

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