After last weekend’s soup success, I went back to the same website to find this weekends recipe.
Beef Stew with Parsley Dumplings
1 lb. beef, stew meat, cubed
1 mix, Lipton’s onion soup
6 c. hot water
2 carrots, peeled and shredded
1 celery stalk, finely chopped
1 tomato, peeled and chopped
1 c. biscuit mix
1 Tbsp. parsley, finely chopped
6 Tbsp. milk
In slow cooker sprinkle dry onion soup mix over stewing beef.
Pour hot water over meat. Stirring in carrots, celery and tomato.
Cover. Cook on Low for 4-6 hours or until meat is tender.
Turn crock to High.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on High for an additional 30 minutes.
Because I can never make a recipe exactly how it’s meant to be made, I modified this one slightly too.
I did not include a tomato instead I added one peeled and diced sweet potato. I didn’t have parsley, so I used a teaspoon of dried Italian spices. I also added some salt and pepper. When the soup was done cooking, it was still a little too thin for my liking so I thickened it with some flour and water.
I was nervous about this one. It did not look pretty while cooking in the crockpot, but the end result was delicious. It was enjoyed by everyone but Chet (who has no appetite lately thanks to teething).
This one is getting saved for future dinners. It was easy to make and perfect to eat on a lazy Sunday.
The website has much more appetizing photos, but I swear it’s delicious.
If you want to avoid prepackaged ingredients, you can make your own onion soup mix. Click here for recipe.