This recipe will be meltingly tender after just six hours on high in the slow cooker.
The dumpling are just three ingredients and can be added to the stew during the last hour of cooking. Or we suggest serving this with mashed potatoes – the ultimate in midweek comfort food.
Making a beef and dumpling stew just got a lot easier thanks to the help of a slow cooker. Slow cookers allow you to throw everything into the base, walk away and return to a delicious warming meal, with very little hands-on time or attention.
For hassle free cooking, here are our top tips for this beef stew:
• Placing all the ingredients for this slow cooker beef stew straight into the appliance means that it bypasses the step of browning the beef in advance (although you can brown your beef if you’d like an added boost of flavour), which reduces the washing up considerably.
• The dumplings are just three ingredients and are simply added into the bowl of the slow cooker, atop the casserole, during the last hour of cooking.
• A tbsp of onion marmalade, stirred into the casserole at the end of step 2, will mimic the sweetness of caramelised onions with none of the hassle.
• This casserole doesn’t even need stirring throughout the cooking process, so it can be left alone, allowing you to get on with your day.
In fact, slow cooker’s temperatures drop dramatically when the lid is lifted and they take a long time to reach up to temperature again, so it’s imperative to keep the lid closed throughout the cooking process.
Alternative Dumpling Flavours:
If you want to take the dumplings to the next level, try using the following alternatives;
• Different herbs such as chives, thyme, rosemary, sage or tarragon.
• Stirring through 1/2-1tsp (depending on taste) mustard or horseradish into the dumpling dough.
• Mixing 50g of cheese of your choice through the flour, prior to the water being added, such as gruyére or cheddar.
For the stew
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
200 mlred wine
600 ml beef stock
3 fresh rosemary sprigs
For the dumplings
1 tbsp. dried parsley
60 g suet
125 g self-raising flour