GARLIC DUMPLINGS RECIPES

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

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.

More about "garlic dumplings recipes"

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.
From recipes.sainsburys.co.uk
Total Time 420 minutes
Cuisine British
Calories 732 calories per serving

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.

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