What would we do without our trusty slow cookers? They make everything so much easier and more delicious, and this recipe is no exception. The hearty dish does the job if you’re looking for a filling meal that takes practically effort to cook. It really is as easy as throwing everything into the slow cooker and waiting.
With a rich sauce, plenty of good veggies, tender beef and amazing, soft dumplings – you’ll struggle to find someone who isn’t a fan of the flavours! Give everyone a big serving, pop a few dumplings on top and you’re good to go.
- 2 tablespoons olive oil
- 750g braising beef, trimmed of fat and cubed
- 1 large onion, chopped
- 2–3 garlic cloves, chopped
- 2 tablespoons plain flour
- 300ml Burgundy red wine
- 300ml beef stock
- 1 tablespoon tomato purée
- 2 bay leaves
- 150g baby carrots, larger ones halved
- 250g leeks, trimmed, cleaned and thinly sliced
- 150g self-raising flour
- 75g shredded suet (available from the butcher)
- 2 teaspoons creamed horseradish
- 3 tablespoons chopped chives
- 5–7 tablespoons water
- Salt and pepper
- If necessary, preheat the slow cooker. Heat oil in a frying pan and cook beef in batches until all pieces have been added to the pan. Fry over high heat until beginning to brown. Add onion. Cook and stir for 5 minutes.
- Add garlic and flour. Stir well. Gradually add wine and stock. Add tomato puree and bay leaves. Season with salt and pepper. Bring mixture to a boil. Carefully pour into a slow-cooker pot. Cover with lid. Cook on low for 7-9 hours.
- Stir stew. Add carrots. Cook for 30-45 minutes.
- Meanwhile, for the dumplings, combine flour, suet, horseradish, chives, salt and pepper in a large bowl. Stir in enough water to soften the dough but without making it sticky. Flour your hands and shape the dough into 8 even balls.
- Stir leeks into stew. Add dumplings. Replace lid. Cook for another 30-45 minutes until the dumplings are soft and fluffy. Spoon into serving dishes. Remove bay leaves. Serve.