Lazy Cow Hot-Pot (Beef Stew and Dumplings in the slow cooker)

Here’s another recipe for those of you that are time poor…and far too fabulous to be slaving over a hot stove.

Beef Stew and Dumplings is an old war-time favourite dish (not safe for lesbians vegans). A very simple recipe that you can prepare in the morning and come home to a hearty meal waiting for you on a cold winter’s day.

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Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, roughly chopped
  • 3 medium carrots, cut into 2.5cm (1in) pieces
  • 3 tbsp tomato purée
  • 1 kg  diced steak, cut into 4cm (1½in) chunks (If you don’t want half a cow on your plate reduce to 800g)
  • Plain flour, to dust
  • 200 ml  red wine (Excuse to buy a 750ml bottle and drink the rest on your lunch break)
  • 600 ml (1 pint) beef stock
  • 3 fresh rosemary sprigs. ……Thats the herb…not the anorak model…fullsizerender-2-copy-10
  • 125 g (4oz) self-raising flour
  • 60 g (2½oz) suet
  • 1 tbsp dried parsley

Method

  1. Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning.
  2. Cover and cook on high for 5hr or until the beef is tender.
  3. After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml  cold water and stir to make a soft (and slightly sticky) dough.
  4. Remove the lid and discard the rosemary sprigs. Pinch off bollock-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.fullsizerender-copy-4

 

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A Good Suffolk Sausage Every Second Sunday…

….Try saying that when you’ve had a drink

Why not try a good old fashioned ‘Toad in the hole’ this Sunday? Its so easy….you could even get the kids to make it while you put your feet up and contemplate your navel.

Here is a ‘Toad in the hole’ my step-daughter rustled up earlier.

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Ingredients

  • 225g Plain Flour
  • 2 tbsp Dijon Mustard
  • 4 Eggs
  • 300ml Milk
  • 12 sausages (ordinarily you would use 8 but we are greedy…so the philosophy is…as many as you can fit in the dish)
  • 2 tbsp Sunflower oil.
  • Salt and Pepper
  • A large gin and tonic

Method

  1. Preheat the oven to 200 degrees/Gas mark 6
  2. Pour the oil into the bottom of the dish and make sure the bottom is well lubricated….ooh I sayfullsizerender-copy-3
  3. Bake in the pre-heated oven for 15 minutes
  4. While the bangers are baking, whisk together the flour, eggs and half the milk until smooth, then start to mix in the rest of the milk, add the dijon mustard and season with a good pinch of salt and black pepper

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5. Remove the sausages from the oven and ladle the batter over them (make sure they are not completely covered, otherwise you’ll have a soggy ‘hole.)

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6.Bake for 35 Minutes until the centre has raised and gone brown

7. Serve with vegetables, mash potato and onion gravy (don’t be pratting about with making your own gravy….nothing wrong with bisto gravy granules.)

8. Now stuff your face….and leave the washing up for ‘mañana’ Then get on the gin.

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For Proper recipes please see fellow blogger: Call me Trav