1 1/2 lbs. round steak – 1 inch pieces
2 celery stalks, sliced
4 carrots, sliced
1 medium onion, sliced
1 cup mushrooms, sliced
3 medium potatoes – 1 inch pieces
1/2 cup diced tomatoes
1/4 teaspoon black pepper
3/4 cup dry red wine
1 cup beef broth
3 sprigs of thyme

1/4 cup water
1/4 cup all purpose flour

1. Saute beef for 3-4 minutes in a large skillet on medium high. Add red wine and cook an additional 2 minutes.

2. Combine saute beef and juices from skillet, celery, carrot, onion, mushroom, potato, tomato, black pepper, thyme and beef broth.

3. Cover and cook on Low heat 8-10 hours or on High heat 4-5 hours.

4. When beef and vegetables are tender combine flour and water. Slowly stir in flour/water mixture into stew.

NOW! Get ready to add your dumplings!!!!




1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon sage
1/4 teaspoon thyme
2/3 cup milk
1 egg
1 Tablespoon coconut oil


1. Combine all dry ingredients in a medium bowl.

2. Whisk together milk, egg and oil in a separate small bowl. Add to dry ingredients.

3. Mix together until smooth.

4. Add to stew by the spoonful turn slow cooker on High and cook for an additional 30 minutes.

Makes approx. 8 servings


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