Helen’s Hearty Slow Cooker Beef Stew (With Herby Dumplings!)

Hello lovelies!

It’s that time of year where the cold nights are settling in and we all start looking for something warm and filling to enjoy.

Have no fear!

I started pot of this wonderful hearty stew off this evening and I thought.. hey.. why not feature it on my blog? It was a bitter -3 degrees in some parts of the UK last night and I’ve no doubt that some of you need warming up!

Serves: 2

For this recipe, you will need:

  • 400g diced beef
  • 1 medium onion, peeled and diced
  • 2 medium-sized carrots, peeled and sliced
  • 500ml beef stock (or 500ml water and 1 bouillon cube)
  • 1 tbsp dried thyme
  • 200ml red wine (I use Merlot!)

You will also need:

  • 100g plain white flour
  • A large pinch bicarbonate of soda
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 large rounded tablespoon butter substitute (Utterly Butterly etc)
  • 30ml milk
  • Black pepper

Method:

  • Set your slow cooker to LOW
  • Place the beef, stock, carrots, onions, red wine and thyme in the bowl, cover with the lid and allow to simmer for at least 3 hours.
  • Half an hour before serving, set your slow cooker to HIGH.
  • In a small bowl, crumb together the flour, butter substitute, salt sugar, thyme and bicarbonate of soda.
  • Mix in the milk a little at a time until a stiff dough forms.
  • Divide the mixture with a spoon and shape lightly with your fingers. It will be a little sticky.
  • Give the stew a good stir and drop the dumplings into the stew, Stirring the stew first distributes the heat so that they start cooking straight away.
  • Cover with the lid again and allow the dumplings to cook for fifteen minutes.
  • Divide between two serving bowls and sprinkle with some cracked black pepper. Enjoy!

Feel free to add other vegetables and let me know how it turns out. This is only a very simple, warming and filling stew from my household to yours!

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