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–+ servings

Slow Cooker Beef Stew and Dumplings

Richard
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.
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Prep Time 15 minutes
Cook Time 8 hours
Dumplings 1 hour
Total Time 9 hours 15 minutes
Course Main Course
Cuisine πŸ‡¬πŸ‡§ British
Servings 6
Calories 533 kcal
How Difficult Average

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
  • Β½ 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
  • Β½ 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 β€œHIGH”.
  • 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.

Nutrition

Calories: 533kcalCarbohydrates: 38gProtein: 38gFat: 25gSaturated Fat: 11gFiber: 4gSugar: 9g
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