Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Servings: 6
A very comforting, hearty stew loaded with veggies and fluffy dumplings. This beef stew and dumplings is another easy slow cooker recipe that you can make any time without a fuss.
Ingredients
Beef Stew:
2 garlic cloves, minced
900 grams (2 pounds) braising steak/chuck steak – cubed
480 ml (2 c.) hot beef stock (broth)
2 tablespoons balsamic vinegar or Worcestershire sauce
80 ml (⅓ c.) red wine or dark ale or more beef stock
3 tablespoons tomato paste
3 tablespoons dark soy sauce
2 tablespoons flour seasoned with a pinch of salt and pepper
5 carrots, sliced
4 parsnips, sliced
2 large onions, finely diced
2 leeks, white parts only, sliced
1 teaspoon salt
½ teaspoon black pepper
2 bay leaves
1 sprig rosemary
Salt and pepper, as needed
Fresh parsley, chopped, to garnish
Light Dumplings (suet free):
125 grams ( ½ c.) fat-free yogurt
1 tablespoon chopped parsley or chives
125 grams (1 c.) self-raising flour
2 tablespoons grated Parmesan
water, as needed, to bind
1 teaspoon garlic granules
½ teaspoon salt
Suet Dumplings:
125 grams (1 c.) shredded suet or vegetable shortening
125 grams (1 c.) self-raising flour
1 tablespoon chopped parsley or chives
1 tablespoon horseradish or mustard
2 tablespoons grated Parmesan
1 teaspoon garlic granules
cold water, as needed – to bind
½ teaspoon salt
How to make Slow Cooker Beef Stew and Dumplings
To Prepare the Stew:
Step 1: Lightly coat the beef cubes with the seasoned flour.
Step 2: Set the slow cooker on high. Pour in the hot beef stock, red wine, soy sauce, and balsamic vinegar (or Worcestershire sauce). Add the garlic, tomato paste, salt, and pepper. Stir well until blended. Next, add the onions along with the leeks, parsnips, and carrots. Mix well.
Step 3: Add the beef to the slow cooker, then the bay leaves and rosemary. Set to cook for 5 hours on high or 8 hours on low.
PICK YOUR DUMPLINGS:
Light Dumplings:
In a bowl, combine the flour, herbs, Parmesan, salt, and garlic granules. Add the yogurt. Briefly knead the mixture using your hands until the dough comes together. If it is too dry or crumbly, add a little water. Into 6 to 8 portions, divide the dough, then roll each into balls.
Suet Dumplings:
In a bowl, combine the flour, suet, salt, garlic granules, herbs, and Parmesan. Gradually drizzle in the cold water, mixing using your hands until the dough comes together and the dough easily leaves the side of the bowl. Make sure not to overmix the dough and handle it lightly for fluffy and light dumplings. Into 6 to 8 portions, divide the dough, then roll each into balls.
To finish cooking the stew:
Step 4: Stir well and discard the rosemary and bay leaves.
Step 5: To the slow cooker, add the dumplings. Slightly spacing them apart. Put the lid on and cook for another hour.
Step 6: If needed, adjust the seasoning according to taste. Before serving, garnish with some parsley. Enjoy!
Nutritional Facts:
Calories: 667 kcal | 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
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