Slow Cooker Beef Stew with Dumplings
This hearty beef stew is super simple to make, you just chuck it all into the slow cooker and let it do all the hard work.
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Servings: 4
Ingredients
- 700 g Braising steak
- 2 tbsp plain flour
- 500 ml Beef stock
- 100 ml Red wine
- 2 tbsp Tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp Soy sauce
- 1 Onion diced
- 2 Carrots roughly chopped
- 1 Leek roughly chopped
- 2 Parsnips roughly chopped
- 4 Cloves of garlic chopped
- 1 Bunch of rosemary chopped
- 150 g Frozen peas
For the dumplings:
- 125 g Self-raising flour
- 125 g Suet
- 40 g Parmesan grated
- 10 g Parsley chopped
Instructions
- Cut the braising steak into bite sized chunks and place it into a mixing bowl. Add the plain flour and stir to coat.
- Pour the beef stock, red wine, Worcestershire sauce, soy sauce and tomato paste into your slow cooker. Tip the beef in and stir well.
- Chuck in the onion, carrot, leek, parsnips, garlic, and rosemary. Stir well then put the lid on and cook on HIGH for 5 hours or LOW for 8 hours.
- Meanwhile, make the dumplings. In a mixing bowl add the-self raising flour, suet, grated parmesan and chopped parsley. Gradually pour in a small amount of water and mix until a dough forms.
- Roll the dough into 8 equal sized dumplings.
- After 4 hours on high (or 7 hours on low), take the lid off the stew and taste for seasoning. Add in the frozen peas and stir well.
- Pop the dumplings into the stew, half submerged and spaced apart as they will grow.
- Place the lid back on top and cook for a final hour on HIGH.
- Dish it up and enjoy.