Ingredients

Stew

1 lb stewing steak cut into cubes (I used chuck steak)

6 tablespoons plain flour

A pinch of salt and plenty of pepper

4 Tbsp rapeseed oil

2 large onions – sliced

4 carrots sliced into chunks (or use baby carrots)

4 medium potatoes cut into chunks

1 bayleaf

1 tsp dried thyme

1 Tbsp tomato puree

1 Tbsp Worcestershire sauce

3 cups Swanson low-sodium beef stock

Dumplings:

3/4 cup Gold Medal all-purpose flour

1 tsp baking powder

2 oz shredded suet or grated hard white vegetable fat coated with a tablespoon of rice flour

1 Tbsp freshly chopped parsley

4 to 6 tablespoons of water

 

Instructions:

Stew:

Spray the inside of your crock pot with cooking spray and turn it on high.

Add salt and pepper to your flour and coat the beef chunks before setting to one side.

Heat the oil in a large frying pan. Brown the onions and carrots, then transfer them to the crock pot.

Add the floured beef chunks to your frying pan and brown well before adding to the crock pot.

Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock. Stir well to avoid any lumps.

Pour into your crock pot and add the potatoes, herbs, tomato puree and Worcester sauce, stir well and place on the slow cooker lid.

Cook on low for 10 hours or on high for 6 hours.

Dumplings:

Sieve flour and baking powder into a bowl, stir in the suet or vegetable fat.

Add 4 tablespoons of water and stir again to form a dough. You may add some extra water if necessary.

Divide the dough into 8 pieces and turn out onto a floured work surface.

Shape into small balls and add to your crock pot. Cook on high for 45 minutes with the lid on.