Beef Stew with Potato Dumplings

While working on cleaning and organizing after the holidays my husband made me go through 3 massive stacks of cooking magazines that I had collected throughout the year. I can't tell you how many magazines I browsed through, and then of course started tearing out recipes from! This just so happens to be one of the recipes I ripped out of a magazine!

Source: Family Circle, November 2010

Prep: 10 minutes

Cook: 7-1/2 hours on Low

Serves: 6

Ingredients 

• 1 lb chuck steak, trimmed and cut into 1-inch pieces
• 3 tbsp flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 medium-sized carrots, cut into1/4 thick coins OR 1 cup baby carrots
• 1 pkg (10 oz) cremini mushrooms, cleaned and quartered
• 2 cloves garlic, minced
• 1 pkg (1lb) frozen pearl onions
• 1-1/2 cups low-sodium beef broth
• 3/4 cup dry red wine
• 3/4 tsp dried thyme
• 1 pkg gnocchi

Directions:

1. In a large bowl, toss together steak, flour and 1/4 teaspoon each salt and black pepper. Place steak in slow cooker with carrots, mushroms, garlic, onions, broth, red wine and 1/2 teaspoon thyme. Cover and cook on low for 7 hours.


2. Remove lid and stir in the remaining 1/4 teaspoon each salt and dried thyme and the gnocchi. Cover and cook an additional 30 minutes or until gnocchi is tender.