Slow Cooker Beef Stew + Dumplings
Servings 6
Calories 740kcal
Ingredients
- oil for browning the meat
- 4 beef steaks or a beef joint suitable for slow cooking
- 3 - 4 potatoes cut into thick slices
- 2 - 3 onions cut into thick slices
- 1 leek cut into chunks
- 2 carrots cut into chunks
- 2 parsnips cut into chunks
- ½ butternut squash cut into thick slices, skin left on
- 4 large field mushrooms
- can of sweetcorn or peas
- gravy granules to thicken optional
For the gravy
- 1 mug regular size beef stock
- ½ tbsp tomato purée
- ½ tbsp English mustard
- 2 tsp dried rosemary
- 4 garlic cloves crushed
- salt + pepper
For the dumplings
- 120 g self-raising flour
- 60 g butter cut into pieces
- 1 tsp baking powder
- 1 tsp mixed herbs
- ½ tsp salt
- water to form a dough
Instructions
- Heat a frying pan and add a little oil. Brown the meat on all sides and remove from the heat.
- Meanwhile, set the slow cooker to high and add the onions, potatoes, carrots, leeks, parsnips and butternut squash.
- Add the meat and pour over any remaining pan juices.
- Mix all the gravy ingredients together and pour over the ingredients.
- After an hour, turn the slow cooker down to low and cook for 6 hours.
- After 6 hours, give the stew a stir and add the field mushrooms and canned sweetcorn or peas (or both!) and leave to cook for another hour.
- To prepare the dumplings, mix together the flour, baking powder, herbs and salt and then rub in the butter. Add water to form a dough and then form into balls.
- With an hour or so to go, add the dumplings to the stew, and spoon over a little gravy - by now there will be plenty more liquid in the slow cooker.
- When ready to serve - you want a minimum of 8 hours, but more won't hurt, stir in some gravy granules to thicken the gravy if you wish.
- Dish up and enjoy!
Nutrition
Serving: 1 | Calories: 740kcal | Carbohydrates: 81g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1011mg | Fiber: 9g | Sugar: 8g