SLOW COOKER BEEF STEW WITH DUMPLINGS | SAINSBURY'S RECIPES
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
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
HUMBLE CHICKEN STEW & DUMPLINGS - JAMIE OLIVER
A simple delicious chicken stew done one of my favourite ways – with leftover chicken and fluffy dumplings. Enjoy!
Total Time 1 hours 40 minutes
Yield 4
Number Of Ingredients 12
Steps:
- For this recipe, you will need 1 leftover chicken carcass, plus up to 300g leftover cooked chicken. Strip all the meat you can find off the chicken carcass, and put aside.
- Place the carcass and any bones in a large pan and use a rolling pin to smash them all up. Cover with 1 litre of water, bring to the boil, then simmer for at least 30 minutes, skimming away any scum from the surface.
- Meanwhile, finely slice the bacon and place in a large casserole pan on a medium heat with a lug of oil, while you peel and chop the onions, carrots, and potatoes or celeriac into 2cm dice.
- Add to the pan along with the thyme sprigs and bay leaves. Cook for 10 minutes, stirring regularly.
- Halve and stir in the mushrooms, along with the leftover chicken and plain flour.
- Pour the stock through a sieve straight into the pan (topping up with a little water, if needed) and let it simmer for 20 minutes, or until thick and delicious, while you start your dumplings.
- Place the self-raising flour and a pinch of sea salt in a mixing bowl. Coarsely grate in the butter and rub together until it resembles breadcrumbs.
- Add 100ml of cold water and bring into a ball of dough. Divide into 12 pieces and roll into balls.
- When the time’s up, loosen the stew with a good splash of water if needed, season to perfection, then transfer it to an ovenproof pan and place the balls on top.
- Pop the lid on and bake at 190°C/375°F/gas 5 for 30 minutes, or until hot through and the dumplings are fluffy and cooked. Serve with some seasonal greens.
Nutrition Facts : Calories 768 calories, FatContent 37.6 g fat, SaturatedFatContent 19.2 g saturated fat, ProteinContent 32.4 g protein, CarbohydrateContent 79.8 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 1.6 g salt, FiberContent 6.8 g fibre
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