Slow Cooker Beef Stew

‘Tis the season for hearty stews, red wine and great company! So with that said, here is a really easy slow cooker stew recipe perfect for Sunday lunch! 

Ingredients – 

1 lb Stewing beef, lean

1 Bay leaf bunch, tied. 

bunch of baby carrots (Larger ones chopped)

1/4 cup Flat parsley

2 cloves Garlic

2 Potatoes skin on, chopped.

1 Leek, chopped

2 Parsnips, chopped

2 tsp Thyme, dried

1 Yellow onion, medium

2 1/2 cups Beef Stock

3/4 tsp Black pepper

1/4 cup Flour

Sea salt

1/2 cup Red wine

Dumplings. 

60g Beef Suet

Water

125 g Plain Flour

Pinch Salt 

2 tea spoons of Dried Parsley

1 tsp Baking Powder

Instructions – 

Flour all the pieces of beef lightly, and add to the pot with the chopped Onion, Garlic and Leek 

Stir together and add the beef stock, wine, remaining veg and herbs. 

Season with salt and pepper and turn on a low heat and cook for six hours. 

After five hours, you can add your dumplings to the top to cook for the remaining hour. 

Mix all dry ingredients including herbs to a large bowl and gradually add water.  Make sure not to make the mix too wet. Seperate 8-10 balls of dough and roll them in your hands before placing on top of the stew.  Cover and cook for the last hour.  

(Again, as always, if your gravy wont play ball… there is always Bisto powder you can add to thicken that guy up a little)

Have a great Sunday.
Sarah x 

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