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!
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
- 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!