Slow Cooker Beef Recipe

by Karen Burns-Booth
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4
20 minutes

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