Recipe - Slow Cooker Beef Stew With Dumplings
Pack of diced beef 600-900 grams
1 onion, diced
2 sticks of celery
3 carrots, chopped
1 tablespoon of oil
Mushrooms, courgettes, or any other vegetable you have that needs using up in the fridge
1 stock cube (vegetable or beef)
Worcestershire sauce or left over red wine (optional)
Bouquet de garni or bay leaves
Parsley or thyme (optional)
Salt and pepper to taste
3 cloves of garlic, chopped
100g Atora suet (vegetable or beef)
50g self-raising flour
- Heat your oil of choice in a large frying pan before lightly frying the garlic cloves
- Take the diced beef and coat with a handful of flour in a separate bowl along with a pinch of salt and pepper.
- Once the meat is fully coated place in the frying pan with the garlic and fry on high for a few minutes until the meat is brown.
- Empty the meat into your slow cooker and reduce the heat.
- Fry off your onions and chopped vegetables of choice for 5 minutes before again adding to the slow cooker.
- Mix the stock cube in 600ml of warm water.
- Add red wine or some of your stock and turn up the heat for a few minutes to clean, or ‘deglaze’, your pan. Deglaze is fancy word for getting all the brown bits off the bottom! Tip the contents into the slow cooker.
- Add the rest of your stock, red wine, a glug of Worcestershire sauce, or herbs like bay leaves of bouquet de garni that you might have in the cupboard.
- Put the slow cooker on high for 5 hours or low for 8.
- To make the dumplings mix 100 grams of suet with 50 grams of self-raising flour and roughly 5 tablespoons of water. You can add salt, parsley or thyme at this stage depending on your preference.
- Knead the dough with your hands until it is firm but pliable and shape into 8 balls of dough.
- Half an hour before you plan to eat your stew pop your dumpling balls on top and let them brown.
- Serve the stew hot, we love it with mashed potato and peas.
- Enjoy -