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
IRISH BEEF STEW RECIPE: HOW TO MAKE IT
Rich and hearty, this stew is my husband's favorite. The beef is incredibly tender. Served with crusty bread, it's an ideal cool-weather meal and perfect for any Irish holiday. —Carrie Karleen, St. Nicolas, Quebec
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 55 minutes
Prep Time 40 minutes
Cook Time 03 hours 15 minutes
Yield 15 servings (3-3/4 quarts).
Number Of Ingredients 22
Steps:
- In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.
Nutrition Facts : Calories 301 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 441mg sodium, CarbohydrateContent 21g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 23g protein.
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