Slow cooked beef and suet dumplings

Slow cooked beef and suet dumplings

Our beef stew was cooked overnight in the SLOW COOKER. If I had to recommend just one piece of equipment for people in a hurry, it would have to be the slow cooker. Just think of all those wonderful tasty dishes awaiting you as you turn the key in the door.
Brown the beef and place in the slow cooker. Add - leek, onion, carrot, garlic, and turnip, which had all been heated through first. Add herbs - I used some thyme and rosemary and a bay leaf plus one tablespoon of tomato puree.
We also decided to use a piece of star anise (as a lot of chefs seem to do this with beef dishes). There was definitely an extra dimension to the final flavour - with the subtle aniseed coming through.
TIP: I chopped one potato very finely so it would break down and thicken the gravy.
I poured enough beer (ale) and stock/water to cover the meat and vegetables, seasoned with salt and pepper, then left it to cook slowly. Timings depend upon the quantities used.

I made the dumplings according to the packet and served the stew with some carrots and cabbage. We would estimate each serving at around 500 calories with the suet dumplings.
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