To reduce the sodium in this delicious stew, make your own biscuit mix for the dumplings and omit the salt in the recipe.
Prep Time: 25 minutes
Cook Time: 10 hours
Ingredients:
- 2 lbs. beef bottom round steak
- 1 bag baby carrots
- 2 stalks celery, chopped
- 2 onion, chopped
- 2 garlic cloves, minced
- 14-oz. can diced tomatoes, undrained
- 2 cups beef broth
- 1 tsp. dried thyme leaves
- 1 tsp. dried marjoram leaves
- Salt and pepper to taste
- 1/3 cup water
- 3 Tbsp. flour
- 1-1/2 cups baking mix
- 1/2 tsp. dried thyme leaves
- 1/2 cup milk
Preparation:
Trim excess fat from steak and cut into 1" pieces. Place in crockpot along with carrots, celery, onions, garlic, tomatoes, beef broth, 1 tsp. thyme, marjoram, salt, and pepper. Cover slow cooker and cook on low for 8-10 hours until vegetables are tender. In small bowl, combine water and flour and blend. Stir into crockpot.
In medium bowl, combine bisquit mix, 1/2 tsp. thyme, and milk just until dry ingredients are moistened. Drop by spoonfuls onto hot beef mixture in crockpot. Cover and cook on high for 25-35 minutes, until a toothpick poked into the center of dumplings comes out clean. 8 servings
Calories: 270
Fat: 7 grams
Sodium: 600 mg
Carbs: 26 grams
Vitamin A: 100% DV
