Slow cooker beef stew with dumplings
Slow cooker beef stew with dumplings
If you’re planning to leave the slow cooker on while at work you could complete some of these steps the night before and refrigerate your meat and veg before adding to the pot in the morning.
Remember to defrost your meat! Defrost in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking. If using defrosted cooked meat, you can only reheat this meat once so only cook what you can eat.
Heat your oil of choice in a large frying pan before lightly frying the garlic cloves.
Take the diced beef and coat with a handful of flour in a separate bowl along with a pinch of salt and pepper.
Once the meat is fully coated place in the frying pan with the garlic and fry on high for a few minutes until the meat is brown.
Empty the meat into your slow cooker and reduce the heat.
Fry off your onions and chopped vegetables of choice for 5 minutes before again adding to the slow cooker.
Mix the stock cube in 600ml of warm water.
Add red wine or some of your stock and turn up the heat for a few minutes to clean, or ‘deglaze’, your pan. Deglaze is fancy word for getting all the brown bits off the bottom! Tip the contents into the slow cooker.
Add the rest of your stock, red wine, a glug of Worcestershire sauce, or herbs like bay leaves of bouquet de garni that you might have in the cupboard.
Put the slow cooker on high for 5 hours or low for 8.
To make the dumplings mix 50 grams of suet with 100 grams of self-raising flour and roughly 5 tablespoons of water. You can add salt, parsley or thyme at this stage depending on your preference.
Knead the dough with your hands until it is firm but pliable and shape into 8 balls of dough.
Half an hour before you plan to eat your stew pop your dumpling balls on top and let them brown.
Serve the stew hot, we love it with mashed potato and peas.
Remember to freeze any portions you don’t eat this time to save them from going in the bin. A great time saver for a simple meal another day when you may be busy. Simply defrost in the fridge and use within 24 hours.
Make the most of your leftovers
If you loved this recipe, why not try
A delicious easy family meal - great for using up leftover uncooked chicken from your BBQ.
Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.
If you have leftover cooked potatoes to use, from the fridge or freezer, why not try this delicious, simple recipe from Blas y Tir.
This is a great alternative to a classic roast dinner, and so easy: all you really need to do is chop some veg!
A simple way to create a tasty dish from your leftover potatoes and bacon. Le Creuset recommend you enjoy with steamed broccoli or a fresh green salad spritzed with lemon.
The mulled wine flavours in which the chicken is cooked smacks of winter, and is delicious served with a creamy leek mashed potato or baked potato or you could even serve it with couscous. Accompany with seasonal vegetables or braised red cabbage.
The fastest, easiest stir-fry! Just brown your mince, stir-fry those veggies and this dish will be ready in under 30 minutes.
A favourite at Chinese restaurants, these moreish pancakes can be served in the place of bread with many meals, or with a spicy dipping sauce as part of a Chinese-style meal.
Keep your fridge at 5°C or below
Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.