Ingredients

  • 1 kg stewing beef
  • 2 tablespoons flour
  • 2 tablespoons of olive oil
  • 2 diced onions brown
  • 3 crushed garlic cloves
  • 3 sliced ​​carrots
  • 1 cup red wine
  • 2 cups broth (liquid)
  • 2 bay leaves

dumplings

  • 125g self-raising flour
  • 1/2 teaspoon baking powder
  • 60 g butter
  • 1 teaspoon of chopped rosemary
  • 100 ml milk
  • 1 / 2 cup tasty grated cheese
  • 1/3 cup grated Parmesan

Method

  • STEP 1 Cut the meat into large pieces. Season well with salt and pepper, then dredge in flour. Heat 1 tablespoon oil in a tall, brown beef in large skillet fire in batches, eliminating the slow cooker.
  • STEP 2 Heat remaining oil then fry out of onions, garlic and carrots for 2-3 minutes until the onions have softened. Add the beef in slow cooker.
  • STEP 3 Pour the wine into the pan and boil up. Add the broth and bring to a boil. Pour the liquid over beef and vegetables. Add the bay leaves and cover with lid. Cook on low for 7-8 hours.
  • Step 4 Dumplings: Whisk flour and baking powder together.
  • STEP 5 butter Rub into flour until it resembles breadcrumbs. Mix rosemary, then gently combine with milk and cheese to form a muffin as a light pasta.
  • STEP 6 trend in 10 of golf-ball-sized balls and place them directly on top of the stew, leaving room for the dumplings to expand. Replace the lid and cook on high for 30 minutes until the dumplings are swollen.

Notes

You can use your favorite stewing beef cut for this. Chuck and blade oysters are good options.

fry out the ingredients before putting them to the slow cooker takes a bit 'of time, but it's worth it for the depth of flavor is added to the finished meal.

Leave your pieces of fairly large carrot, so it does not disintegrate in the stew.

This recipe was created by Greer Worsley the best recipes.