Nothing says winter comfort like a rich, slow-cooked stew. Let it bubble away while you get on with your day, then top with fluffy dumplings for the ultimate cosy dinner.
Slow Cooker Beef Stew with Dumplings
Serves 6
8.5 hrs
What do I need?
For the stew
- 2 tbsp vegetable oil
- 800 g braising steak, roughly chopped
- 2 onions, chopped
- 4 carrots, chopped
- 2 sticks celery, chopped
- 150 mL red wine
- A few sprigs of rosemary and thyme
- 2 bay leaves
- ½ tsp Worcestershire sauce
- 800 mL beef stock
- Small handful of parsley, to serve
For the dumplings
- 150 g self-raising flour
- 75 g suet
- Salt and freshly ground black pepper
- 3–4 tbsp cold water
How do I make it?
- Heat 1 tablespoon of oil in a frying pan and brown the beef in batches. Transfer the browned meat to the slow cooker.
- Add the remaining oil to the pan and cook the onions, carrots and celery over medium-low heat for about 10 minutes until softened. Transfer to the slow cooker.
- Pour the wine into the pan, bring to a simmer and cook for 2 minutes, then tip into the slow cooker along with the herbs, bay leaves, Worcestershire sauce and beef stock.
- Cover and cook on high for 4 hours or low for 7 hours.
- To make the dumplings, mix the flour and suet in a bowl with a good pinch of salt and pepper. Add 3 tablespoons of cold water and stir to combine, adding a little more water if needed to bring it together into a soft dough. Form into 8 balls.
- Place the dumplings on top of the stew, cover, and cook for another hour until they’re puffed and cooked through.
- Scatter with parsley and serve hot.
