Ingredients:
Stew:
1 1/2 Lbs. Top Cut Beef Roast, Cubed (Such as Top Round Roast.)
3 1/2 C. Reduced Sodium Beef Broth
1 Pkg. Stubb’s Smokehouse Bourbon Cookin’ Sauce + Spice
1 Medium Yellow Onion, Chopped
4 Carrots, Sliced
3 Celery Stalks, Sliced
8 Oz. Mushrooms, Halved
1 (14.5 Oz) Can ‘No Salt Added’ Diced Tomatoes
1/2 C. Guinness (Or other dark stout beer.)
Salt & Pepper to Taste
Cheddar Herb Dumplings:
1 1/2 C. Whole Wheat White Flour
1 1/2 Tsp. Baking Powder
1 Tsp. Dried Parsley
1/2 Tsp. Crushed Dried Rosemary
1/2 Tsp. Garlic Powder
1/8 Tsp. Onion Powder
1/4 C. Light Butter (Room Temperature), Cubed
1/3 C. Fat Free Sharp Cheddar, Shredded
2/3 C. Fat Free Milk
Salt & Pepper to Taste
Directions:
Toss everything for the soup into the crock pot.
Cover and set to cook for 6-8 hours on high or 8-10 hours on low.
Once nearly done, set the crock pot to high now if you’ve been cooking this on low.
Combine the flour, baking powder, parsley, garlic powder, onion powder, salt and pepper for the dumplings together in a medium bowl.
Cut in the butter using two forks or your hands until it begins to form a grainy mixture (resembling corn starch.)
Add in the cheddar and milk.
Mix just until a thick dough forms and all lumps are out.
Drop the dough by rounded spoonfuls into the crock pot.
Try to do this quickly as to not let much heat escape from the crock pot.
Cover and cook on high for 30-60 minutes.
Once done, the dough will still look a little wet on top, but will be soft, fluffy, and cooked through on the inside.
Divide evenly among bowls and serve warm. Enjoy!