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Slow cooked beef stew with herby dumplings

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500g Beef cheek or beef shin, diced
300g Swede, diced
2 Large carrots
4-5 Shallots
300ml Beef stock
2 sprigs Rosemary
1 tbsp Mushroom ketchup
2 tsp Cornflour
For the dumplings
1/2 tsp Baking powder
50g Vegetable suet
15g Parsley
100g Plain flour

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Slow cooked beef stew with herby dumplings

  • Serves 4
  • Easy


This is a great “chuck it all it” recipe which is so unctuous once it’s been cooking for a day whilst you’re either busy or at work!

The last hour takes a wee bit of effort and the dumplings could be easily omitted if you can’t be bothered!

I served mine with wilted cavolo nero and champ mash.

This may be enough to have some leftovers which will freeze well for another meal.

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Prepare the stew

Cut the beef into a large dice along with the carrots and swede. Half the shallots and add these to the bowl of the slow cooker. Add the rosemary, stock and mushroom ketchup and stir. Place on a low slow cooker heat for 8 hours.


Make the dumplings.

In a bowl, mix the suet, backing powder, finely chopped parsley and flour. Add small amounts of water, mixing well until a thick dough is formed. Pince off pieces from the dough and form small balls around the size of a walnut.


Around an hour before serving, mix the cornflour with a little water and mix into the stew. Place the dumplings on the top of the stew, half submerged in the gravy. Turn up the heat on the slow cooker to high and cook for a further 45 minutes - 1 hour.


Serve with mash and veg of your choice.

Alison Lyles

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