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Giles
Posted 1997 days ago
Swap the wine for stout (Theakston Old Peculier or Guinness) and add chili with the onion and garlic.
rich
Posted 2055 days ago
How did that work out for you, Lucie?
lucie
Posted 2068 days ago
can ya not just bung it all in the slow cooker raw without frying onions etc. sure i'll give it a go and see what happens...
Julie
Posted 2124 days ago
Erm no Simon that I believe is the smashed tomato
simon
Posted 2139 days ago
you missed tomato puree off your Ingredients
 

Slow Cooker Recipes > Beef Recipes

Slow Cooker Recipe

Burgundy Beef Stew with Dumplings

Burgundy Beef Stew with Horseradish Dumplings

Burgundy Beef Stew is rated 2.9 / 5 based on 112 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

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

Ingredients

  • 28oz (800g) braising beef in cubed (fat removed)
  • 2 tablespoons olive oil
  • 1 onion (must be chopped)
  • 2 garlic cloves (chopped)
  • 2 tablespoons (all-purpose) plain flour
  • 300 ml (10 fl oz) Burgundy or other dry red wine
  • 300 ml (10 fl oz) beef stock
  • 1 tablespoon smashed tomato
  • 2 bay leaves
  • 5 oz (150g) carrot (choose the young) bisect lengthways if it’s too large
  • 8 oz (225g) leek trimmed, cleaned and finely sliced
  • salt and pepper

Horseradish dumplings

  • 5 oz (150g) self raising flour
  • 5 oz (150g) shredded suet
  • 2 teaspoons horseradish (creamed)
  • 3 teaspoons chopped chives
  • 6 tablespoons water
  • salt and pepper

Steps:

  • 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.
  • 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.
  • Stir stew then add carrots. Cook high heat for 30-45 minutes.
  • 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.
  • 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.
  • Recipe End

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