There's just something wonderfully comforting about slow cooker braised steak & onion with herb dumplings, particularly on those chilly Midwest evenings. This recipe is a throwback to the classic Sunday dinners I remember from childhood, filled with hearty flavors and a homey aroma that fills the kitchen. It's perfect for busy professionals like us - you can set it up before work, and come home to a delicious, slow-cooked meal that's ready to nourish your soul. Plus, who doesn't love pulling out the crockpot for a bit of easy culinary magic?

This dish pairs beautifully with some creamy mashed potatoes or a side of steamed greens like broccoli or green beans. A fresh garden salad would add a nice crunch and lightness to balance out the rich, savory steak and fluffy dumplings. And, if you have extra time (or someone to share kitchen duties with), some freshly baked bread would be perfect for soaking up all that delicious gravy.

Servings: 4-6 servings

4 beef steaks (blade or chuck is great)
2 large onions, sliced
3 cloves garlic, minced
1 cup beef broth
1 cup red wine (or additional broth)
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
For the herb dumplings:
1 1/2 cups self-rising flour
1/2 cup suet (or butter, grated)
1 teaspoon dried mixed herbs (parsley, thyme, rosemary)
Pinch of salt
Cold water to mix

1. Heat a bit of oil in a frying pan and brown the steaks on both sides. This helps to seal in the flavor.

2. Place the browned steaks, sliced onions, and minced garlic into your slow cooker.

3. Mix the beef broth, red wine (or additional broth), tomato paste, Worcestershire sauce, flour, salt, pepper, thyme, and rosemary together in a bowl and pour over the steak and onions.

4. Cover and cook on low for 7-8 hours or until the meat is tender.

5. About 30 minutes before serving, make your dumplings by combining the self-rising flour, suet (or grated butter), herbs, and a pinch of salt in a bowl. Gradually add cold water to form a soft dough.

6. Shape the dough into small balls (about the size of a ping pong ball) and place them on top of the steak mixture in the slow cooker. Replace the lid and cook for another 25-30 minutes or until the dumplings are cooked through.

7. Serve hot and enjoy!

For a gluten-free version, substitute the self-rising flour in the dumplings with a gluten-free blend and ensure your broth and Worcestershire sauce are gluten-free. You can also add some chopped carrots and celery to the slow cooker for extra veggies or swap out the red wine for additional broth if you prefer not to cook with alcohol. If you're short on time in the morning, prepare the ingredients the night before and store them in the fridge. Just toss everything into the slow cooker in the morning and you're good to go!

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