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We hope you got insight from reading it, now let's go back to slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling recipe. You can have slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling using 19 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
- You need 500 g of diced braising steak.
- Use 4 pieces of bacon (cut to pieces).
- Take 1 of onion finely chopped.
- Prepare 2 of carrots barton to pieces.
- Prepare 1 Tbsp of Worcester sauce.
- Provide 100 grams of chopped tin tomatoes (optional).
- Provide 2-3 Tbsp of olive oil.
- Get 2 Tbsp of plain flour.
- You need 100 ml of red wine.
- Use 2 Tbsp of rosemary.
- Take 450 ml of beef stock.
- You need of Salt & black pepper.
- Prepare of Vegetable to serve.
- You need of Rosemary Dumpling.
- Take 150 of white self raising flour.
- Get 2 Tsp of rosemary.
- Provide 1 Tsp of olive oil.
- Prepare 1 of egg yolk.
- Provide of Salt & pepper.
Instructions to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
- Heat the slow cooker to high. Well season plain flour with salt & black pepper. Toss the beef in the seasoned flour. Heat up 1 Tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, with high heat until browned all over. Leave some spaces between pieces of beef. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil..
- Add chopped bacon to the same pan. Cook and add them into the slow cooker..
- Pour the red wine into the frying pan and de glaze the pan. Tip into the slow cooker. Add the onion, carrots, chopped tin tomatoes, tomato purée, rosemary, Worcester sauce and beef stock to the slow cooker and stir. Put on the lid and cook for 4.30 hours in total before serving..
- When 3.45 hours pass, prepare dumplings by putting self raising flour in a mixing bowl with the salt and pepper. Mix in rosemary. Add the egg yolk and oil and mix, adding just 4-5 Tbsp of cold water to bring it as a dough. Lightly knead the mixture and make them to 8 balls/ dumplings. Add them on top of the stew, pushing down a little to coat in the sauces. Cover with the lid and cook until 4 and a half hour in total for the stew..
- Serve the stew & dumplings on the plate or in the bowl with mashed potato. Serve with vegetable such as broccoli and green bean..
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