Slow Cooker Beef And Black Bean Stew With Cornmeal... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cleaned out the cupboards and rearranged the cans and came up with this with the extras. I found the cornmeal dumpling recipe at basic- Ingredients:
1 lb. beef stew meat |
1 14.5 oz diced tomatoes with green chili, undrained |
1/2 cup minced onion |
1/2 tsp chili powder |
1/2 envelope taco seasoning mix (i always seem to have an open one of these!) |
1 15 oz. can black beans, rinsed and drained |
1 8.5 oz. can whole kernel corn |
for cornmeal dumplings |
1 cup of cornmeal |
1/4 cup of flour |
1 tsp baking powder |
1/2 tsp of salt |
2 eggs |
1/2 cup of milk |
1 tbs butter, melted |
Directions:
1. Line your slow cooker pot with a liner for easier clean up. Also, there isn’t much moisture in this and I think it helps.
2. Mix beef, tomatoes, onions and chili powder in the slow cooker. Cover and cook on low heat 8 to 9 hours.
3. Stir in taco seasoning mix using a wire whisk. Stir in black beans and corn. Cover and turn to high.
4. Make the dumplings:
5. Combine dry ingredients. Whisk together the eggs and milk and add to the dry ingredients. Stir in the melted butter. Mix all together until smooth. Spoon batter onto the stew. Cover and cook for 30 to 35 minutes.
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