Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. 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 can achieve that.
The ingredients needed to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
- Make ready 500 g diced braising steak
- Make ready 4 pieces bacon (cut to pieces)
- Make ready 1 onion finely chopped
- Take 2 carrots barton to pieces
- Take 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
- Prepare 2 Tbsp rosemary
- Get 450 ml beef stock
- Get Salt & black pepper
- Get Vegetable to serve
- Make ready Rosemary Dumpling
- Prepare 150 white self raising flour
- Get 2 Tsp rosemary
- Take 1 Tsp olive oil
- Take 1 egg yolk
- Get Salt & pepper
Tough cuts of meat are ideal for slow cooking as the lengthy cooking process helps to. Sear the beef all over in a hot pan, and transfer to the slow cooker. Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm.
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.
Add the beef stock, red wine, tomato puree and sugar, ensuring that the beef is mostly covered by the liquid. Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Pour the stock around the beef. Pre-heat your Slow cooker if necessary Place the stock into a saucepan to heat through. Heat a tablespoon of oil into a large frying pan and add the beef chunks, continuing turning until the meat has browned all over Transfer the meat to your slow cooker Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker.
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