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Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling
Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling

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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. To cook slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling you need 19 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. Provide 500 g diced braising steak
  2. Provide 4 pieces bacon (cut to pieces)
  3. Prepare 1 onion finely chopped
  4. Get 2 carrots barton to pieces
  5. Get 1 Tbsp Worcester sauce
  6. You need 100 grams chopped tin tomatoes (optional)
  7. Prepare 2-3 Tbsp olive oil
  8. Prepare 2 Tbsp plain flour
  9. Provide 100 ml red wine
  10. Take 2 Tbsp rosemary
  11. You need 450 ml beef stock
  12. Provide Salt & black pepper
  13. Use Vegetable to serve
  14. Provide Rosemary Dumpling
  15. Get 150 white self raising flour
  16. Take 2 Tsp rosemary
  17. You need 1 Tsp olive oil
  18. Take 1 egg yolk
  19. Get Salt & pepper
Instructions to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. 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.
  2. Add chopped bacon to the same pan. Cook and add them into the slow cooker.
  3. 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.
  4. 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.
  5. 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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