Easiest Way to Prepare Tasty Beef and Barley Stew with Dumplings (Slow Cooker)

Beef and Barley Stew with Dumplings (Slow Cooker). Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! Mix the suet, flour, herbs and seasoning in a medium sized bowl. Gradually add cold water and mix until the mixture resembles a thick dough.

Mix the suet, flour, herbs and seasoning in a medium sized bowl. Gradually add cold water and mix until the mixture resembles a thick dough. Directions Put the oil, vegetables and tomato purée into the bowl of your slow cooker. You can cook Beef and Barley Stew with Dumplings (Slow Cooker) using 21 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Beef and Barley Stew with Dumplings (Slow Cooker)

1. Prepare of Stew.
2. Prepare 2 large of onion (thickly chopped).
3. You need 450 grams of stewing beef (diced).
4. You need 4 tbsp of frozen peas.
5. You need 3 of carrot (thickly chopped).
6. Prepare 2 medium of maris piper potatoes (peeled and cut into chunks).
7. Prepare 40 grams of dried pearl barley.
8. It's 3 tbsp of beef or onion gravy granules.
9. Prepare 800 ml of cold water.
10. Prepare 2 of beef stock cubes.
11. It's 1 tsp of dried thyme.
12. You need 1 pinch of salt.
13. You need 1 pinch of pepper.
14. Prepare of Dumplings.
15. It's 50 grams of vegetable suet.
16. Prepare 100 grams of self-raising flour.
17. You need 4 tbsp of water (cold).
18. You need 1 tsp of dried thyme.
19. Prepare 1 tsp of dried sage.
20. It's 1 pinch of salt.
21. Prepare 1 pinch of pepper.

Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). In a large frying pan heat the oil. Add in the beef and fry until it's browned. Place in the bottom of the slow cooker.

Beef and Barley Stew with Dumplings (Slow Cooker) instructions

1. Place all the stew ingredients into a slow cooker and leave to cook on high heat for 4 hours..
2. Mix the suet, flour, herbs and seasoning in a medium sized bowl. Gradually add cold water and mix until the mixture resembles a thick dough. Divide into 8 balls and place on top of the stew. Cover and cook for 3 more hours..

Add in the rest of the ingredients and mix until combined. Preheat the slow cooker on "HIGH". Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Add the onions, leeks, parsnips and carrots. If using a skillet, transfer beef to slow cooker.