Slow Cooked Beef Stew & Leek Dumplings

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine can be a cost-effective alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is often cheaper.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective option.

Prep the vegetables: start with the leek, trimming off the bulb end and slicing it into 19mm rings.

Wash the green part of the leek to remove dirt before adding it to the pot.

Peel and chop the parsnip into 10mm thick strips.

Chop the onion, removing the top and bottom before dicing.

Add 2 stock cubes to the pot with the diced beef and vegetables.

Add a little water to the pot, just enough to mix with the stock cubes and beef.

Set the slow cooker to low for 4 hours and check after a couple of hours.

After roughly 3 hours, check the stew; it should be soft and well-cooked.

To thicken the gravy, add granules (or corn flour) to the pot and mix well.

Prepare the dumplings by mixing the pre-made dumpling mix with water and finely chopped leeks.

Form the dumplings into balls about 45-50mm in diameter and place them on top of the stew.

Cover the pot with cling film to keep the steam in and steam the dumplings for 30 minutes.

After 30 minutes, check the dumplings; if you want a brown crust, place them under a grill or in the oven for a few minutes.

Serve the stew with the dumplings, ensuring everything is tender and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens