- Lean Stewing Steak
- 10 Shallots
- 2 Carrots
- 2 Parsnips
- ½ Turnip
- 2 Large Potatoes
- Atora Suet
- Beef Stock Pot
- Lee & Perins
- Plain Flour
- Salt & Pepper
Firstly you need to mix some flour with salt & pepper on a plate. Roll the stewing steak in the flour to coat. Heat a pan with a little oil and add the beef, bit by bit to brown the outside, then add to a slow cooker.
Add the beef stock a good splash of Lee & Perins, Rosemary (dried or fresh) and the shallots to the slow cooker. Cook on low for about 4 hours.
Next you need to dice your veg, chunky or small, its up to you. I prefer it chunky. Add the veg to the slow cooker. I add it later so it doesn’t all turn to mush in the stew. Add some seasoning and another splash of Lee & Perins. Cook for a further 2 hours on high.
Now you can mix your dumpling as instructed on the packet, depending how many you want to make. Add salt & pepper and dried rosemary to the mix. Roll the mixture into balls, whatever size you like, I always do larger ones rather than small, so they are soggy on the bottom and crunchy on top.
Place the dumpling in the top of the stew and place in a pre-heated oven 200 degrees for approx. 30 minutes, with the lid off, until golden brown on top.
Serve with a big chunk of crusty bread & butter