Description
A hearty, comforting slow cooker beef stew simmered with tender vegetables and topped with fluffy homemade dumplings. Perfect for a cozy dinner.
Ingredients
Scale
- 1 kg beef stewing steak, cut into cubes
- 2 tablespoons plain flour
- 2 tablespoons vegetable oil
- 2 large carrots, sliced
- 2 celery sticks, chopped
- 1 large onion, diced
- 3 medium potatoes, peeled and chopped
- 3 cups beef stock
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 200 g self-raising flour for the dumplings
- 100 g cold butter, diced
- 1/2 teaspoon salt for the dumplings
- 3 tablespoons chopped fresh parsley
- About 100 ml cold water for the dumplings
Instructions
- Coat the beef cubes in flour, seasoning with salt and pepper. Heat oil in a skillet and brown the beef in batches.
- Place the browned beef, carrots, celery, onion, and potatoes into the slow cooker. Add beef stock, tomato paste, thyme, and bay leaf. Stir well.
- Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
- For the dumplings, rub the butter into the self-raising flour and salt until the mixture resembles breadcrumbs. Stir in parsley, then add just enough cold water to form a soft dough.
- Divide the dough into 12 balls. Drop them on top of the stew during the last 40 minutes of cooking. Cover and continue to cook until the dumplings are puffed up and cooked through.
- Remove the bay leaf, season to taste, and serve the stew hot with the dumplings on top.
Notes
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 100 mg