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Slow cooker beef stew and dumplings

Slow Cooker Beef Stew and Dumplings {with video}

The perfect slow cooker recipe for a busy day!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 4 hours
Course Main Course
Cuisine British
Servings 4 people
Calories 281 kcal

Equipment

  • Slow Cooker

Ingredients
  

Beef Stew

  • 1 Onion (chopped evenly)
  • 2 tbsp Oil (I usually use sesame)
  • 3 Carrots (chopped evenly)
  • 1 tbsp Parsley (or handful of fresh)
  • 1 tbsp Thyme (or handful of fresh)
  • 2 tbsp Tomato Purée
  • 2 tbsp Worcestershire sauce
  • 3 Beef stock cubes
  • 900 g Braising beef in inch chunks

Dumplings

  • 150 g Self-raising flour
  • 70 g Suet
  • Handful of parsley (optional)

Instructions
 

Beef Stew

  • In your slow cooker, add the onion, carrots, oil, thyme, parsley, stir in the purée and Worcestershire sauce and 700ml boiling water. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don’t add salt yet as the stock may be enough)
  • Add the beef into your slow cooker and mix again.
  • Turn your slow cooker on high if cooking for 4 hours. Turn your slow cooker on low if cooking for 8-10 hours.
  • With 30 minutes cook time remaining, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, and add your dumplings mixture below

Dumplings (add 30 mins before stew is cooked)

  • In a bowl, add the flour, suet and parsley. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces
  • Add the dumplings on top of your stew and cover with the slow cooker lid. Cook the stew and dumplings for 30 minutes and serve immediately.

Video

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