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Burgundy Beef Stew with Dumplings

Burgundy Beef Stew with Horseradish Dumplings

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Burgundy Beef Stew is rated / 5 based on votes.

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Preparation time: 35 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: 8-11 hours on Low setting

This soulful recipe is all you need at the end of a hard day.


  • 800g (1˝lb) braising beef in cubed (fat removed)
  • 2 tablespoon olive oil
  • 1 large onion (must be chopped)
  • 2-3 cloves of garlic (chopped)
  • 2 tablespoons of plain flour
  • 300ml (˝ pint) Burgundy red wine
  • 300ml (˝ pint) beef stock
  • 1 tablespoon smashed tomato
  • 2 bay leaves
  • 150g (5oz) carrots (choose the young) bisect lengthways if it’s too large
  • 250g (8oz) leeks, trimmed, cleaned and finely sliced
  • Salt and pepper

Horseradish dumplings

  • 150g (5oz) self raising flour
  • 75g (3oz) shredded suet
  • 2 teaspoon horseradish (creamed)
  • 3 teaspoon chopped chives
  • 7 tablespoon water
  • salt, pepper


  1. Preheat slow cooking device and refer to manufacturer’s instructions if necessary. Heat oil in frying pan. Place beef and a couple cubes of time until pieces have been added to the pan. Cook on high heat until starting to brown. Add onion and fry stirring, cook for 5 minutes.
  2. Mix in garlic and flour. Mix in wine and stock plus smashed tomato and bay leaves. Season with salt and pepper. Bring mixture to a boil then place in slow cooking pot. Place lid on top. Cook on low heat for 7-9 hours.
  3. Stir stew then add carrots. Cook high heat for 30-45 minutes.
  4. While mixture is cooking, make dumplings. Mix flour, suet, horseradish, chives plus salt and pepper in a bowl. Mix in water to make dough soft, but not sticky. Make 8 balls with floured hands.
  5. Mix leeks into stew and add dumplings. Replace lid for additional 30-45 minutes. Dumplings should light and fluffy. Place stew in shallow bowls then serve.

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