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; salt and freshly ground black pepper; 4 tbsp cornflour (optional); 4 garlic cloves, finely chopped; 2 tbsp Worcestershire sauce; 1 floury potato, such as Desiree, King Edward and Maris Piper, about 200 g/7 oz, chopped; 800 ml/28 fl oz/scant 3½ cups Beef Stock or ready-made stock, plus extra if needed; chopped parsley leaves, to serve; 750 g/1 lb 10 oz beef chuck or other stewing beef, trimmed of fat and cut into large chunks; 2 tbsp sunflower oil, plus extra if needed; 1 tbsp dried thyme or dried parsley; 1 tbsp dry mustard powder; 1 onion, chopped; 2 tbsp plain white flour; 1 celery stick, thinly sliced; 2 bay leaves, torn

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

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