Slow cooker recipe: Beef stew with dumplings
It's been a while since I used my slow cooker and I just can't understand why. They are an amazing invention. You just need to be a bit organised that's all. They use hardly any power and they tenderise meat so well, it is just perfect for stews, casseroles and curries. I had the whole day free because I put my stew together after breakfast and by evening, we had a wonderful bubbling stew.
This is my recipe (to feed 4 big eaters)
- 400g pack of diced casserole beef
- Casserole pack from the supermarket (onion, parsnip, swede, carrots), diced
- 4 potatoes
- A good handful of red lentils, rinsed
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- Salt and pepper
- 500ml beef stock
- Bay leaf
- 2 tablespoons plain flour
- Place the beef in the slow cooker.
- Mix together the flour with salt and pepper then add to the slow cooker, stirring so the flour coats the beef.
- Add the minced garlic, paprika, bay leaf, Worcestershire sauce and beef stock.
- Add your diced vegetables and lentils.
- Put the lid on it and cook on High for 5-6 hours (Low for 10 hours).
- One hour before, lift lid and add dumplings, before returning to cook.
Dumplings - ingredients
- 50g suet
- 100g plain flour
- A little water
- Half teaspoon salt
- Mix together to make a dough and roll into balls.