A comforting hands-off dinner for when the weather is grey and gloomy. Adding grated cheese to your dumplings really helps to ramp up the flavour. Make sure you go for an extra-mature cheddar, for a super cheesy taste.
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Yields:
6 serving(s)
Prep Time:
45 mins
Cook Time:
5 hrs 45 mins
Total Time:
6 hrs 30 mins
Cal/Serv:
562
Ingredients
50 g plain flour
1.2kg chuck, stewing or casserole beef steak, trimmed and cut into 5cm chunks
250 ml beef stock
3 Tbsp. olive oil
2 large onions, finely sliced
2 large carrots, cut into 2.5cm chunks
200 g button mushrooms, halved if large
1 bay leaf
4 thyme sprigs
500 ml ale, we used Doom Bar
FOR THE DUMPLINGS
100 g plain flour
1 tsp. baking powder
50 g butter, chilled, coarsely grated
1 Tbsp. fresh parsley, finely chopped, plus extra to garnish
1 tsp. freshly picked thyme leaves
50 g extra-mature Cheddar cheese, grated
Directions
Step 1
Put flour in a large bowl and season. Add ⅓ of the beef; toss to coat. Heat 1tbsp oil in a large frying pan over medium heat. Shake excess flour from beef, then add to pan and brown. Remove with a slotted spoon to the slow cooker. Repeat until all beef is browned, adding fresh oil to pan between batches.
Step 2
Add stock to the pan, stirring to scrape up any sticky bits, then pour into slow cooker. Stir in onions, carrots, mushrooms, bay and thyme. Pour in ale and season. Cover with the lid and cook on high for 4hr.
Step 3
After 4hr, make the dumplings. Mix all ingredients, apart from cheese, in a bowl with plenty of seasoning, or pulse in a small food processor until mixture resembles breadcrumbs. Add cheese and mix/pulse, then sprinkle over 2-3tbsp cold water and stir/pulse until dough comes together. Roll into 8 balls. Uncover stew, arrange dumplings on top, spacing apart. Re-cover with lid and cook on high for 1-1½hr.
Step 4
Check seasoning, garnish and serve.
GET AHEAD Make to end of step 2 up to 3 days ahead, cool, cover and chill. To serve, reheat thoroughly in slow cooker then complete recipe.
FREEZE AHEAD Make to end of step 2, cool, transfer to a suitable container and freeze for up to 1 month. To serve, defrost overnight in fridge. Reheat in slow cooker on high until piping hot; complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
