Braised Steak & Onion with Dumplings

INGREDIENTS:

Beef Stew

900 g (2 lbs) braising steak/ chuck steak , cubed

2 tbsp flour seasoned with pinch salt and pepper

480 ml (2 cups) hot beef stock (broth)

80 ml (⅓ cup) red wine or dark ale or more beef stock

3 tbsp tomato paste

2 tbsp balsamic vinegar or Worcestershire sauce

3 tbsp dark soy sauce

2 garlic cloves 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

Light Dumplings (suet free)

125 g (1 cup) self raising flour

125 g ( ½ cup) fat free yogurt

1 tbsp chopped parsley or chives

2 tbsp grated Parmesan

1 tsp garlic granules

½ tsp salt

water , as needed, to bind

Suet Dumplings

125 g (1 cup) self raising flour

125 g (1 cup) shredded suet or vegetable shortening

1 tbsp chopped parsley or chives

2 tbsp grated Parmesan

1 tbsp horseradish or mustard

1 tsp garlic granules

½ tsp salt

cold water , as needed, to bind

DIRECTIONS:

Prepare the Stew

Toss the beef cubes with the seasoned flour to lightly coat.

Preheat the slow cooker on “HIGH”. Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.

Add the onions, leeks, parsnips and carrots. Stir to combine.

Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).

Light Dumplings

Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.

Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.

Divide the dough into 6-8 portions and roll into balls.

Suet Dumplings

Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.

Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don’t overmix the dough, handle with a light touch for light and fluffy dumplings.

Divide the dough into 6-8 portions and roll into balls.

Finish cooking the stew

Give the stew a good stir. Remove and discard the bay leaves and rosemary.

Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.

Taste and adjust the seasoning if needed. Garnish with the parsley and serve.