Posted: March 14 2019 in Recipes

This recipe come from Ricardo’s “Slower is Better” cookbook.** It’s classic comfort food at its best. Can’t you just imagine coming home to the intoxicating smell of dinner already made!

2 tbsp all-purpose flour
2 1/4 lbs. boneless beef blade roast, cubed or (Village Grocer Premium Stewing Beef)
3 tbsp butter
1 1/2 cups dark beer
2 cups beef broth
2 tbsp Dijon Mustard
4 cups russet potatoes, peeled and cubes
4 carrots, peeled and diced
Salt and pepper

3/4 cup all-purpose flour
3/4 cup sharp cheddar cheese, grated
1 tsp. baking powder
1/4 tsp. salt
1/4 cup cold butter, diced
1/2 cup milk

l. In a bowl, place the flour. Add the meat and toss to coat well.
2. In a large skillet over medium-high heat, brown half of the meat at a time in the butter.
Season with salt and pepper. Place the cubes in the slow cooker. Deglaze the skillet with
the beer and let simmer for 2 minutes. Add the broth and mustard. Bring to a boil, stirring
constantly. Transfer to the slow cooker.
3. Add the vegetables. Season with salt and pepper and mix thoroughly. Cover and cook on
Low for 6 hours if making the dumplings, otherwise cook for 8 hours.
4. In a bowl, combine the flour, cheddar, baking powder and salt. Add the butter and mix with your fingertips until pea-sized pieces form. Add the milk and stir just to moisten.
5. Set the slow cooker to Low. With a 2 tbsp. ice cream scoop, drop dumplings into the stew.
Cover and cook for 2 hours. It can be maintained on Warm for up to 2 hours.

*Ricardo’s Slow Cooker – our favourite – $59.95 plus
**We carry both of Ricardo’s Slow Cooker Recipe Books:
Slow Cooker Favourites: From Lasagna to Creme Brûlée
Slow is better: From Taco Fiesta to Chocolate Pudding Cake