BEEF STEW WITH DUMPLINGS SLOW COOKER RECIPES

Name: Slow cooker beef stew with dumplings
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp. vegetable oil; 1 onion, roughly chopped; 2 medium parsnips, cut into 2.5cm pieces; 2 medium carrots, cut into 2.5cm pieces; 1 large leek, cut into 1cm slices; 3 tbsp. tomato purée; 1 .2kg braising steak, cut into 4cm chunks; Plain flour, to dust; 200 mL red wine; 600 mL beef stock; 3 fresh rosemary sprigs; 1 tbsp. dried parsley; 60 g suet; 125 g self-raising flour

SLOW COOKER BEEF STEW WITH DUMPLINGS - SLOW COOKER RECI…

Slow cooker beef stew with dumplings - Slow Cooker Reci… image

Try this tasty slow cooker beef stew recipe for a wintry midweek meal. Add the dumpling dough to the stew one hour before the end - the ultimate comfort food.

Provided by The Good Housekeeping Cookery Team

Categories feed a crowd comfort food dinner

Total Time 5 hours 25 minutes

Prep Time 25 minutes

Cook Time 5 hours

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tbsp. vegetable oil
1 onion, roughly chopped
2 medium parsnips, cut into 2.5cm pieces
2 medium carrots, cut into 2.5cm pieces
1 large leek, cut into 1cm slices
3 tbsp. tomato purée
1 .2kg braising steak, cut into 4cm chunks
Plain flour, to dust
200 mL red wine
600 mL beef stock
3 fresh rosemary sprigs
1 tbsp. dried parsley
60 g suet
125 g self-raising flour

Steps:

Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.

Cover and cook on high for 5hr or until the beef is tender.

After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.

Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.

Nutrition Facts : Calories 526 calories

SLOW COOKER BEEF STEW WITH DUMPLINGS | SAINSBURY'S RECIPES

Slow cooker beef stew with dumplings | Sainsbury's Recipes image

If you have a slow cooker, this beef stew with dumplings recipe pretty much but makes itself: a little prep and you’ll have a hearty, warming dinner ready at the end of the day. This can also be cooked in the oven in a covered casserole for about 1½-2 hours at 160°C, adding the dumplings and cooking for a further 20 minutes.

Provided by Mark Diacono

Total Time 420 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 4

Number Of Ingredients 20

Ingredients

2 tbsp olive oil
800g diced beef - brisket is a good choice
1 large onion, roughly chopped
3 celery sticks, roughly chopped
3 carrots, peeled and roughly chopped
2 cloves garlic, finely chopped
200g button mushrooms (halved if large)
2 tbsp wholemeal plain flour
1 tbsp tomato purée
400g tin chopped tomatoes
500ml beef or chicken stock
2 bay leaves
2 sprigs of thyme or rosemary, leaves picked and finely chopped
125g self-raising wholemeal flour
Splash of skimmed milk
60g vegetable suet
2 sprigs of thyme or rosemary, leaves picked and finely chopped

3 tbsp finely chopped parsley
1 clove garlic, very finely chopped

Steps:

Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker

Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker

Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender

To make the dumplings, combine all the flour, suet and herbs in a bowl and add enough milk to just bring it together. Season with salt and pepper. Roll into 6-8 small balls

Stir the stew, remove the bay leaves and season to taste

Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on

Serve topped with the combined parsley and garlic if using.

Nutrition Facts : Calories 732 calories, FatContent 33.0 grams, SaturatedFatContent 14.0 grams, SugarContent 14.0 grams, SodiumContent 710.0 milligrams salt, CarbohydrateContent 51.0 grams, FiberContent 9.3 grams, ProteinContent 52.0 grams

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