Slow cooker Beef with Dumplings
Cherie Metcalfe
Comfort food at its finest! This Slow Cooker Beef with Dumplings is rich, hearty, and melt-in-your-mouth tender. The beef simmers away in a flavour-packed gravy, while fluffy dumplings soak up all that deliciousness for the ultimate cosy meal.
Ingredients
- 700g gravy beef or stewing steak
- 2 onions
- 250g mushrooms
- 4 cups water
- 3 tbsp Magic Mushie Dust
- 2 tsp worcestershire sauce
- 1 tbsp Italian Stallion
- 3 tbsp Stock Market
- Man Grind to taste if needed
Dumplings
- 2 cups flour
- 1 tsp baking powder
- 60g cold butter
- 1 tsp Man Grind
- ¾ cup grated cheese
- 1 cup milk
- 1 tbsp fresh chopped parsley
Directions
Dice beef into cubes and thinly slice onions and mushrooms. Add to a slow cooker and sprinkle with Italian Stallion seasoning.
Mix water, Stock Market, Magic Mushie Dust, and worcestershire sauce, then pour over the beef.
Cook on high for 6 hours (total cook time will be 7-8 hours).
To make the dumplings, combine flour, baking powder, Man Grind, and finely chopped parsley in a large bowl.
Grate cold butter into the flour mixture and rub lightly with your hands.
Add cheese and ¾ of the milk, using a fork to form a dough. Add remaining milk as needed.
Roll into 12 golf ball-sized dumplings and place on the casserole.
Cover and cook for another 1 ½ to 2 hours until dumplings are cooked in the middle and firm. Serve with mash or steamed greens.
