It’s taken me ages to work out a recipe for Beef Stew. I like my stew thick and gloopy. This one was gorgeous and hubby gave it an A ++. I put it on a bit late so cooked it at high throughout but sure you could adjust the timings and cook it on low for 8-10 hours, just remember to put the leeks, carrots and dumplings 90 minutes before it finishes and turn to high.
Beef Stew with Dumplings, Red Wine and Leeks
Recipe Type: Main
Cuisine: Slow Cooking
- 2 TBSP of oil (whatever you have at hand)
- 500 g of stewing beef
- Salt and pepper
- 1 large onion chopped
- 2-3 garlic cloves
- 2 TBSP of flour
- 300ml of red wine
- 300 ml of vegetable stock (would have used beef stock if I had any)
- I TBSP of tomato puree
- 2 bay leaves
- 150 g of baby carrots trimmed, cut large ones in half
- 1 large leek, trimmed and thinly sliced
- If you’re so inclined you could make your own but I cheat and use Aunt Bessie’s which you will find in the freezer aisle near the chips!
- Heat the oil in a pan. Add the beef, season with salt and pepper and brown on all sides (approx 5 minutes). Add the onion and sauté for 3-5 minutes until soft.
- Add the garlic and cook for a minute or two. Sprinkle with the flour. Mix well for about a minute. Then gradually add the wine and stock. Simmer until it thickens. Then add the tomato puree and bay leaves.
- Transfer to slow cooker and cook on high for 5 hours.
- minutes before it is finishes add the carrots and leaks and stir and place the dumplings on top. After about 45 minutes turn the dumplings.