Winter slow cooker beef braise with redcurrant port sauce
This slow cooker beef recipe is everything you'd want from a warming comfort food dish. Port and redcurrant sauce gives a sweet yet intense finish, which matches beautifully with the meltingly tender chuck steak. Though this dish benefits from being made in a slow cooker, Karen also offers instructions for a conventional oven so no one has to miss out.
Ingredients
Braised chuck steak
- 750g of chuck steak, trimmed of excess fat and cut into 5cm chunks
- 2 large onions , peeled and diced
- 2 garlic cloves , peeled and finely diced
- 4 tbsp of ruby port , or tawny port
- 6 tbsp of redcurrant jelly
- 150ml of beef stock
- salt
- pepper
Dumplings
- 225g of self-raising flour
- 110g of shredded vegetable suet , or grated frozen butter
- salt
- pepper
To serve
- redcurrant jelly
- mixed vegetables , steamed
- mashed potatoes , or champ
Method
1
Turn your slow cooker on to the high setting, or preheat oven to 150°C/gas mark 2
2
Place all of the ingredients, except the dumpling mixture, into the slow cooker and cook for 6–8 hours. To cook in a conventional oven, place the ingredients in a roasting tin or casserole dish, cover with tin foil (or place a lid on a casserole dish) and cook for 4 hours
3
1 hour before the end of the cooking time, make the dumplings by mixing the suet into the flour. Season and mix to a soft dough with gradual additions of water
4
Shape the dumplings into 6–8 balls, drop on top of the casserole in the slow cooker, replace the lid and cook for a further hour until it is ready to serve. In cooking in a conventional oven, add the dumplings to the dish 45 minutes before the end of cooking.
5
Serve immediately with your choice of seasonal greens and some mashed potato or champ
Discover more:
Go to Comments
Winter slow cooker beef braise with redcurrant port sauce
