DUMPLINGS IN SLOW COOKER RECIPES

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. 

Steps:

• Season the chicken thighs all over with a little salt and pepper. Heat the oil in a large, heavy-based, non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and fry for 6-8 minutes, or until deep golden-brown.
• Turn the chicken over and fry for 2-3 minutes. Transfer the chicken to a plate and set aside.
• Put the vegetables in the slow-cooker. Sprinkle over the flour and stir to coat. Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours.
• When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and pepper.
• Make a well and gradually pour in 125ml/4fl oz cold water in a thin stream, slowly bringing the dry ingredients into the pool of water and stirring using a wooden spoon until the mixture comes together as a soft, squidgy dough.
• Turn the dough out onto a lightly floured work surface and divide it into 12 pieces. Roll the pieces into balls.
• Remove the lid from the slow-cooker and skim off any fat that has risen to the surface. Arrange the dumplings on top of the casserole and cover. Cook for 30 minutes, or until the dumplings puff up.
• Spoon the casserole and dumplings onto plates and serve with steamed kale, shredded cabbage or green beans.