Servings: 6
Calories: 667kcal
Ingredients
Beef Stew
- 900 g (2 lbs) braising steak/ chuck steak , cubed
- 2 tbsp flour seasoned with pinch salt and pepper
- 480 ml (2 cups) hot beef stock (broth)
- 80 ml (⅓ cup) red wine or dark ale or more beef stock
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar or Worcestershire sauce
- 3 tbsp dark soy sauce
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 2 large onions , finely diced
- 2 leeks , white parts only, sliced
- 5 carrots , sliced
- 4 parsnips , sliced
- 2 bay leaves
- 1 sprig rosemary
- Fresh parsley , chopped, to garnish
- Salt and pepper , as needed
Light Dumplings (suet free)
- 125 g (1 cup) self raising flour
- 125 g ( ½ cup) fat free yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic granules
- ½ tsp salt
- water , as needed, to bind
Suet Dumplings
- 125 g (1 cup) self raising flour
- 125 g (1 cup) shredded suet or vegetable shortening
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tbsp horseradish or mustard
- 1 tsp garlic granules
- ½ tsp salt
- cold water , as needed, to bind
Instructions
Prepare the Stew
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Toss the beef cubes with the seasoned flour to lightly coat.
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Preheat the slow cooker on “HIGH”. Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.
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Add the onions, leeks, parsnips and carrots. Stir to combine.
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Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
CHOOSE YOUR DUMPLINGS
Light Dumplings
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Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
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Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.
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Divide the dough into 6-8 portions and roll into balls.
Suet Dumplings
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Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
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Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don’t overmix the dough, handle with a light touch for light and fluffy dumplings.
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Divide the dough into 6-8 portions and roll into balls.
Finish cooking the stew
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Give the stew a good stir. Remove and discard the bay leaves and rosemary.
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Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
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Taste and adjust the seasoning if needed. Garnish with the parsley and serve.
Nutritional Info
Calories: 667kcal | Carbohydrates: 69g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 2448mg | Potassium: 1532mg | Fiber: 9g | Sugar: 14g | Vitamin A: 9254IU | Vitamin C: 31mg | Calcium: 156mg | Iron: 6mg
