Beef Stew and Dumplings

Recipe tags

• Family Favourite
• Dinner
• Slow Cooker

Ingredients

• 700 g Diced Stewing Beef
• 1 pack Dumpling Mix
• 1 item Onion
• 250 g Carrots
• 2 items Beef Stock Cube
• 2 tbsp Plain Flour
• 1 tbsp Tomato Puree
• 2 pinch Salt
• 2 pinch Pepper
• 1 tsp Wholegrain Mustard
• 1 kg White Potatoes
• 25 g Butter
• 50 ml Semi Skimmed Milk
• 2 tbsp Sunflower Oil
• 1 tbsp Worcestershire Sauce
• 0.5 tsp Dried Thyme
• 2 tbsp Gravy Granules

Method

1. Heat half the sunflower oil in a frying pan. Coat the diced stewing beef in the flour with a bit of salt and pepper. Add half the beef to the hot pan and brown it off. Then add it to the slow cooker pot and heat the remaining oil and brown off the remaining beef. Meanwhile, make 1 litre of beef stock and add this to the slow cooker.
2. Slice the onions and carrots and add this to the slow cooker, along with the tomato puree, wholegrain mustard, thyme, Worcestershire sauce, salt and pepper. Put the lid on and cook on high for 2 hours, then turn to low for 3 hours.
3. Mix the gravy granules into the slow cooker well to thicken the gravy then pop the lid back on for another 30 minutes.
4. Make the dumplings by adding a little water to the dumpling mix, mixing well and dividing into 8 little balls. Please the dumpling balls on top of the stew and put the lid back on.
5. Peel and chop the potatoes and boil them in a pan of water for around 15-20 mins. Drain the potatoes and mash with the butter, milk, salt and pepper.
6. Serve the beef stew and dumplings, along with the mash potato.

Notes

• A hearty beef stew with soft, fluffy dumplings is the kind of comforting, slow-cooked dinner that makes any evening feel warm, filling and worth looking forward to.