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Slow cooker beef stew with dumplings

Slow cooker beef stew with dumplings

This recipe can be adapted to suit what you have in the fridge. Stewing steak will work just as well as diced beef, just cut it yourself beforehand.

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.
By Love Food Hate Waste
Serves 4
Prep/Cook time: 1 hour +
beef stew in a pot with dumplings

Ingredients

600-900g diced beef
1 onion, diced
Use up what you have. Spring onions, leeks or shallots work well here.
2 sticks of celery
3 carrots, chopped
No need to peel, just give them a good wash!
Mushrooms, courgettes, or any other vegetable you have that needs using up in the fridge
50g Atora suet (vegetable or beef)
1 tbsp of oil
1 stock cube (vegetable or beef)
Bouquet de garni or bay leaves
3 cloves of garlic, chopped
100g self-raising flour
Salt and pepper to taste
Parsley or thyme (optional)
Dried herbs work just as well.
Worcestershire sauce or leftover red wine (optional)

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  1. 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.
  2. Heat your oil of choice in a large frying pan before lightly frying the garlic cloves.

  3. Take the diced beef and coat with a handful of flour in a separate bowl along with a pinch of salt and pepper.

  4. 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.

  5. Empty the meat into your slow cooker and reduce the heat.

  6. Fry off your onions and chopped vegetables of choice for 5 minutes before again adding to the slow cooker.

  7. Mix the stock cube in 600ml of warm water.

  8. 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.

  9. 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.

  10. Put the slow cooker on high for 5 hours or low for 8.

  11. 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.

  12. Knead the dough with your hands until it is firm but pliable and shape into 8 balls of dough.

  13. Half an hour before you plan to eat your stew pop your dumpling balls on top and let them brown.

  14. Serve the stew hot, we love it with mashed potato and peas.

  15. 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
Store in
Airtight container
Time
Fridge for 2 days, freezer for 3-6 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat once only.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Thermometer in a fridge

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.