Slow Cooker Beef Stew & Dumplings
Slow Cooker Beef Stew & Dumplings is a dish I’ve grown to like making, because I did resist purchasing a Slow Cooler for some considerable time. However, once I tried a few recipes in it I really got to enjoy using it, especially in the winter time for making those warm cosy stews and casseroles.
It did take me a while to get used to the fact that the liquid in the recipe did not evaporate as it does when cooked in the oven or stove top, so the secret is, cut down on the liquid when using your slow cooker.
Slow Cooker Beef Stew & Dumplings
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Equipment
- Slow Cooker
Ingredients
- 300 ml Beef Stock
- 200 ml Red Wine
- 2 Large Carrots
- ½ Small Swede/Turnip
- 500 g Beef
- 1 Large Onion
- 2 Bacon Rashers
- Mushrooms to your taste
- 200 g Chopped Tomatoes
- 300 g Potatoes
- Salt & Pepper
- Sprig of Fresh Thyme
For the Dumplings
- 100 g Plain Flour
- 50 g Suet
- 11/2 tsp Baking Powder
- ¼ rsp Salt
- ¼ tsp Pepper
- 5 tbsp Water Cold
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- First put on your slow cooker set to high while you prepare the vegetables
- Peel and cut vegetables into nice bite size chunks all about the same size.
- Next add the stock to your slow cooker followed by the red wine
- Then add the carrots, the Swede, then the beef.
- Next add the onion, the bacon and mushroom (if using) followed by the chopped tomatoes. remember if using tinned drain off some of the liquid.
- Finally add the potatoes, the thyme and salt and pepper
- Pop on the lid and leave to cook for around 5 - 6 hours or until the beef is tender.
For the Dumplings
- when the stew is almost ready, Mix all the dry ingredients in a bowl and add the water, mix gently to a soft, but NOT sticky dough.
- Form into balls of whatever size you prefer and when the stew is cooked pop the dumplings on top of the stew, replace the lid and cook for a further 30 40 minutes
- However if you like your dumpling crispy on top, decant some stew into an oven proof dish and cook your dumplings in that, in the oven at 180ºc for about 20 minutes, until they are crispy on top.
Category: British, Cuisine, Meals for 1 or 2, Meat, Recipes, Slow Cooker, Videos
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