TAKE IT SLOW Delicious slow-cooked dishes
Mealtimes could hardly be easier with these super-simple, delicious recipes. Let the slow cooker do all the work so you don’t have to…
Beef and Ale Casserole
You can’t go wrong with this hearty tender beef and cheesy dumplings.
Hands-on time 45min. Cooking time about 5¾hr. Serves 4-6 50g (2oz) plain flour 1.2kg (2lb 10oz) chuck, stewing or casserole beef steak, trimmed and cut into 5cm (2in) chunks 3tbsp olive oil 250ml (9fl oz) beef stock 2 large onions, finely sliced 2 large carrots, peeled and cut into 2.5cm (1in) chunks 200g (7oz) button mushrooms, halved if large 1 bay leaf 4 thyme sprigs 500ml (17fl oz) ale, we used Doom Bar FOR THE DUMPLINGS 100g (3½oz) plain flour 1tsp baking powder 50g (2oz) butter, chilled, coarsely grated 1tbsp finely chopped flat-leaf parsley, plus extra to garnish 1tsp freshly picked thyme leaves 50g (2oz) extra-mature Cheddar, grated
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.
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.
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.
4 Check seasoning, garnish and serve. PER SERVING (if serving 6) 562cals, 55g protein, 23g fat (10g saturates), 27g carbs (7g total sugars), 4g fibre 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.