The longer the meat gets to slow cook, the more tender that it is going to come out. If you have the time, I would recommend lowering the cooking setting and warming for at least six hours. It really makes a difference in the texture of the meat, and it’s worth the wait. If you really want to save time in the end, use store-bought biscuits in the can, cut them up, and drop on top for dumplings. Tastes great! Check out what they are saying about this recipe over at Recipe Lion:
“This soup was just what I needed after a long day. The beef is perfectly tender and the dumplings are so fluffy. I love this soup.”
This is the perfect cold winter evening meal that warms you up from the inside out.
Ingredients
1 pound beef stew meat, cubed
1 package Lipton’s onion soup mix
6 cups hot water
2 carrots peeled and shredded
1 stalk of celery, finely chopped
1 tomato, peeled and chopped
1 cup Bisquick biscuit mix
1 tablespoon finely chopped parsley
6 tablespoons milk
Instructions
Add beef to slow cooker. Sprinkle beef with dry onion soup mix.
Pour hot water over meat. Stir in carrots, celery, and tomato.
Cover and cook on low 4 to 6 hours or until meat is tender.
Turn control to high. In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into slow cooker with a teaspoon.
Cover and cook on high for 30 minutes.
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Quick Tip: Add in diced up onion.
Thanks again to Recipe Lion for this hearty recipe.