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)

Ingredients

• 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

Method

• 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

Method

• Mix together to make a dough and roll into balls.