Grandads Cookbook is a collection of recipes from various sources including many of my own reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
This Is a Quick To Read Recipe
No faff, no waffle, the title says what it is, let’s cook.
Slow Cooker Beef Stew and Dumplings
Warming and satisfying hearty stew where the slow cooker does all the work.Prepare before you go to work and a lovely family meal is ready when you come home.
Ingredients
For the stew:
- 900 g braising steak cubed
- 2 pigs kidneys diced, optional
- 2 tbsp flour seasoned with pinch salt and pepper
- 500 ml hot beef stock
- 80 ml red wine
- 3 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 2 tbsp dark soy sauce
- 2 cloves garlic minced
- 1 tsp salt
- ½ tsp Freshly ground black pepper
- 2 large onions finely diced
- 2 leeks white parts only, sliced
- 5 carrots sliced
- 300 g chestnut mushrooms quartered
- 2 bay leaves
- 1 sprig rosemary
- Fresh parsley chopped, to garnish
- Salt and pepper to taste once cooked
For the Dumplings:
- 130 g self-raising flour
- 120 ml plain yogurt
- 1 tbsp chopped parsley
- 2 tbsp Parmesan grated
- 1 tsp garlic powder
- ½ tsp salt
- water as needed, to bind
Conversions
Instructions
To make the Stew:
- Toss the beef cubes and diced kidney (if using) with the seasoned flour to lightly coat.
- Preheat the slow cooker on “HIGH”.
- Add the hot beef stock, red wine, soy sauce, Worcestershire sauce, garlic, tomato paste, salt and pepper. Give everything a good stir.
- Add the onions, leeks, mushrooms and carrots. Stir to combine.
- Stir in the beef cubes and kidney (if using), add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
To Make the Dumplings:
- Combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
- Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly. Divide the dough into 6-8 portions and roll into balls.
- Give the stew a good stir. Remove and discard the bay leaves and rosemary.
- Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
- Taste and adjust the seasoning if needed. Garnish with the parsley and serve.
You may also like one of my other favourite recipes …
1
Hearty Winter Beef Stew with Dumplings
Classic French style winter stew with chunky vegetables and dumplings
Check out this recipe
2
Cumberland sausage casserole
A comforting and hearty one-pot sausage stew with chorizo, smoked paprika, red wine and beans.
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- supergoldenbakes.com
- BBC Good Food
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