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
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.