Ingredients
Beef Stew
- 2 pounds (900g) chuck steak, cubed
- 2 tbsp flour seasoned with pinch salt and pepper
- 2 cups (500ml) hot beef stock or low sodium broth
- ⅓ cup (80ml) red wine or additional beef stock
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar or Worcestershire sauce
- 2 tbsp dark soy sauce
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 large onions, finely diced
- 2 leeks, white parts only, sliced
- 5 carrots, sliced
- 4 parsnips, sliced
- 2 bay leaves
- 1 sprig rosemary
- Fresh parsley, chopped, to garnish
- Salt and pepper, as needed
Dumplings
- 1 cup (130g) self-rising flour
- ½ cup (120g) plain yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- ½ tsp salt
- Water, as needed to bind
Instructions
- Prepare the Stew: Toss the cubed chuck steak in the seasoned flour mixture until lightly coated. This helps thicken the stew during cooking.
- Combine Liquids and Flavorings: Set the slow cooker to HIGH and add hot beef stock, red wine (or extra beef stock), tomato paste, balsamic vinegar or Worcestershire sauce, dark soy sauce, minced garlic, salt, and black pepper. Stir thoroughly to blend all the flavors.
- Add Vegetables: Add finely diced onions, sliced leeks, carrots, and parsnips to the slow cooker. Stir to combine everything evenly.
- Add Beef and Herbs: Place the coated beef cubes into the slow cooker with the vegetables. Add bay leaves and a sprig of rosemary. Cover and cook on HIGH for 5 hours, or alternatively on LOW for 8 hours, until the beef is tender and the vegetables are cooked through.
- Prepare the Dumplings: While the stew cooks, mix the self-rising flour, chopped parsley or chives, grated Parmesan, garlic powder, and salt in a bowl. Stir in the plain yogurt and knead briefly with your hands until the dough comes together. Add a little water if the mixture is too dry. Divide the dough into 6 to 8 portions and roll into balls.
- Finish the Stew: After the stew has cooked, stir well and remove the bay leaves and rosemary sprig. Place the dumpling balls evenly spaced on top of the stew in the slow cooker. Cover and cook on HIGH for an additional hour until the dumplings are cooked through and fluffy.
- Serve: Taste and adjust the seasoning with salt and pepper if necessary. Garnish with freshly chopped parsley and serve hot for a comforting meal.
Notes
- You can substitute chuck steak with braising steak or other stewing cuts of beef.
- If you prefer, replace red wine with additional beef stock for a milder flavor.
- The dumplings can be flavored with herbs of your choice such as parsley, chives, or thyme.
- To make the stew gluten-free, use gluten-free flour and gluten-free soy sauce.
- For richer flavor, you can brown the beef cubes in a pan before adding them to the slow cooker, although this step is optional.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust seasoning at the end of cooking to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow cooker
- Cuisine: British
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving (about 1 cup stew with 1 dumpling)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg
