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Beef Stew and Dumplings in the Slow Cooker
INGREDIENTS:
600g Diced Beef Steak
2 x white onions
3 x small carrots (or 2 large)
2 x small parsnips (or 1 large)
1 x can of baked beans
1 x can of chopped tomatoes
2 x beef stock pots
2 x tablespoons of tomato puree
1 x pack of dumpling mix
2 x cups of red wine (or whatever is leftover in the bottle
Directions:
Brown the diced steak for 5 minutes in a frying pan with a little oil
2. Dice onions
3. Peel carrots and parsnips and cut up however you want (I slice carrots and cube parsnips)
4. Add the browned diced steak, chopped onions, carrots and parsnips into the slow cooker
5. Add can of chopped tomatoes into the SC
6. Add can of baked beans into the SC
7. Add 1 beef stock into the SC
6. Add 1 cup of red wine into the SC
7. Add Salt and pepper to season if you like
8. Give it a good stir and pop the lid on
Cook on low for 3 hours
After 3 hours of cooking, add the second cup of red wine, the second beef stock and 2 tablespoons of tomato puree and stir
Cook on low for another 3 hours
After the 6 hours on low, make up your dumplings in a bowl and pop in the top of your stew
Cook on low for a final 1 hour
After 7 hours on low, serve up with whatever you like! I dished mine up with creamy mash, but sometime we just have it with broccoli and cabbage or crusty bread.
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