Slow Cooker Beef Stew and Dumplings
6 hours 15 minutes
Lightly season the flour with salt and pepper. Toss the beef cubes with the flour to lightly coat.
on “HIGH”. Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), minced garlic, tomato paste, salt and pepper. Give everything a good stir.
Add the onions, leeks, parsnips and carrots. Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
Prepare the dumpling dough – check the recipe card for your choice or suet dumplings or suet-free dumplings.
Give the stew a good stir. Remove and discard the bay leaves and rosemary. Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook on HIGH setting for an additional hour with the lid on.
Taste and adjust the seasoning if needed. Garnish with the parsley and serve with on its own or with mashed potatoes. YUMMY!
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