Classic Beef Stew with Cheese & Herb Dumplings

Name: Classic Beef Stew with Cheese & Herb Dumplings
Prep time: 25 min
Cook time: 4 h 30 min
Total time: 4 h 55 min
Yield: Serves 4
Cuisine: British
Ingredients: 600 g/1 lb 5 oz mixed root vegetables, such as carrots, celeriac, parsnip or swede, chopped; 1 tbsp dry mustard powder; 4 garlic cloves, finely chopped; 2 tbsp sunflower oil, plus extra if needed; 1 celery stick, thinly sliced; 1 onion, chopped; 2 tbsp plain white flour; 2 tbsp Worcestershire sauce; 4 tbsp cornflour (optional); 1 tbsp dried thyme or dried parsley; 750 g/1 lb 10 oz beef chuck or other stewing beef, trimmed of fat and cut into large chunks; 1 floury potato, such as Desiree, King Edward and Maris Piper, about 200 g/7 oz, chopped; 2 bay leaves, torn; salt and freshly ground black pepper; 800 ml/28 fl oz/scant 3½ cups Beef Stock or ready-made stock, plus extra if needed; chopped parsley leaves, to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
5 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

600 g/1 lb 5 oz mixed root vegetables, such as carrots, celeriac, parsnip

Europe
United Kingdom
Main course
Stew

Method

Put the root vegetables, potato, bay leaves and thyme in the slow cooker. Put the beef in a bowl and season with salt and pepper. Add the flour and mustard powder. Toss gently, making sure the beef is coated in the flour mixture. Shake off and reserve any excess mixture.

Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the beef and fry for 5–8 minutes