Alternate version: double onions and drop the celery. 

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Beef in Red Wine with Dumplings

Course Slow cooker main
Cuisine English
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings 4 people

Ingredients

Stew

  • 450 g lean stewing beef cubed
  • 6 mushrooms sliced or quatered
  • 2 carrots sliced
  • 1 celery stalk sliced
  • 1 onion sliced
  • 110 ml red wine
  • 1 can chopped tomatoes
  • 15 g plain flour
  • 30 ml water
  • 1/8 tsp black pepper
  • 1/2 tsp dry mustard powder
  • 1/2 tsp dried thyme

Dumplings

  • 60 g shredded suet
  • 150 g self raising flour
  • 3/4 tbsp parsley chopped
  • To taste salt and pepper
  • water for mixing

Instructions

Stew

  • Set slow cooker to low. Place all of the ingredients. (with the exception of the flour and water) in the slow cooker and mix together.
  • Cover and cook for 9 to 10 hours, until beef and vegetables are tender. Place the water and flour in a bowl and mix together until smooth. Stir into the slow cooker.

Dumplings

  • Sieve the flour into a bowl, followed by the suet, parsley, salt and pepper. Add water, enough to make a soft (but not sticky) dough.
  • Flour a work surface and your hands and roll the dough into 6-8 small balls. Add to the stew.
  • Increase the slow cooker temperature to a high setting and cook for a further 20-40 mins