Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious. Dig out your slow cooker for these tender beef recipes which make the most of cooking low and slow. Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple Cook this in your slow cooker all day and you're guaranteed success!
Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. 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 cook it.
The ingredients needed to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling-
- Take 500 g diced braising steak
- Make ready 4 pieces bacon (cut to pieces)
- Prepare 1 onion finely chopped
- Get 2 carrots barton to pieces
- Get 1 Tbsp Worcester sauce
- Prepare 100 grams chopped tin tomatoes (optional)
- Prepare 2-3 Tbsp olive oil
- Take 2 Tbsp plain flour
- Get 100 ml red wine
- Make ready 2 Tbsp rosemary
- Get 450 ml beef stock
- Get Salt & black pepper
- Prepare Vegetable to serve
- Get Rosemary Dumpling
- Prepare 150 white self raising flour
- Prepare 2 Tsp rosemary
- Get 1 Tsp olive oil
- Get 1 egg yolk
- Take 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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