Ingredients
Stew:
- 2 tbsp vegetable oil
- 1kg braising steak – chopped into chunks
- 2 tbsp of seasoned plain flour
- 2 onions – chopped
- 4 carrots – chopped
- 2 large parsnips – chopped
- 6 cloves of garlic – minced
- Few sprigs of rosemary and thyme
- 2 bay leaves
- 1 tsp Worcestershire sauce
- 500mls brown ale
- 1 beef stock pot
- Fresh chopped parsley to serve
Dumplings:
- 150g self-raising flour
- 70g beef suet
- 1-2 tbsp fresh chopped parsley
7
Cooking Time
30 minutes
Prep Time
4-6
Serves
- Toss the beef chunks with flour, seasoned with salt and pepper. Add 1 tbsp of oil to a frying pan on medium heat and brown the beef in batches and set aside.
- Add the rest of the oil to the pan and fry the onion, carrot for 7-8 minutes, add the garlic and continue to fry for a few more minutes.
- Add all the stew ingredients to the slow cooker apart from the parsley and cook on low for 7 hours.
- Around 6 ½ hours in make the dumplings. Put the flour, suet and parsley in a bowl. Make a well in the centre and add 3 tbsp of water. Stir to combine and continue to add 1 tbsp of water at a time until it comes together in a soft dough. This usually takes around 3-4 tbsp of water. Divide the dough into 8 balls and put on top of the stew. Turn the slow cooker to high and cook for 1 hour.
- Serve with buttery mash and top with some fresh parsley.
