- 1 pound lean cubed stewing beef
- 1 onion, chopped
- 8 ounces whole or sliced button mushrooms
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried rosemary leaves
- 2 1/4 cups sodium-reduced beef broth, divided
- 1 (19 ounce) can diced tomatoes
- 2 tablespoons cornstarch
- 1 1/2 cups frozen diced mixed vegetables (such as carrots, green beans and peas), thawed
- 1/2 (12 ounce) package NO YOLKS® Dumplings
- Place the beef, onion, mushrooms, garlic, thyme and rosemary in the crock of a 4 to 5 quart slow cooker. Stir in 2 cups (500 mL) broth and the tomatoes. Set the heat to Low and cook for 6 to 7 1/2 hours (or up to 10 hours).
- Turn the heat to High. Whisk the remaining broth with the cornstarch. Stir into the slow cooker until well combined; add the vegetables. Cover and cook for an additional 20 to 30 minutes or until heated through.
- Meanwhile, prepare the noodles according to package directions. Spoon the hot stew over the noodles to serve.