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. 


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