Slow Cooker Beef Stew and Dumplings – this hearty stew packed with vegetables and topped with fluffy dumplings is the perfect comfort food. This easy crockpot beef casserole requires no browning – simply sit back and let your slow cooker do all the work.
80ml(⅓ cup) red wine or dark ale or more beef stock
3tbsptomato paste
2tbspbalsamic vinegar or Worcestershire sauce
3tbspdark soy sauce
2 garlic clovesminced
1tspsalt
½tspblack pepper
2large onions, finely diced
2leeks, white parts only, sliced
5carrots, sliced
4parsnips, sliced
2bay leaves
1sprig rosemary
Fresh parsley, chopped, to garnish
Salt and pepper, as needed
Light Dumplings (suet free)
125g(1 cup) self raising flour
125g( ½ cup) fat free yogurt
1tbspchopped parsley or chives
2tbspgrated Parmesan
1tspgarlic granules
½tspsalt
water, as needed, to bind
Suet Dumplings
125g(1 cup) self raising flour
125g(1 cup) shredded suet or vegetable shortening
1tbspchopped parsley or chives
2tbspgrated Parmesan
1tbsphorseradish or mustard
1tspgarlic granules
½tspsalt
cold water, as needed, to bind
Instructions
Prepare the Stew
Toss the beef cubes with the seasoned flour to lightly coat.
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.
Add the onions, leeks, parsnips and carrots. Stir to combine.
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
Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
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.
Divide the dough into 6-8 portions and roll into balls.
Suet Dumplings
Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
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.
Divide the dough into 6-8 portions and roll into balls.
Finish cooking the stew
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 for an additional hour with the lid on.
Taste and adjust the seasoning if needed. Garnish with the parsley and serve.