Slow Cooked Beef and Mushroom with Parsley Dumplings

This delicious one-dish dinner is sure to be a new go-to slow cooker meal. The beef and mushroom flavours are enriched by slow cooking, and the parsley dumplings are perfect for mopping up the rich tomato gravy.

Preparation Time:
Cooking Time:
Serves:
6

Ingredients

  • 1 Tbsp flour
  • 1/2 tsp sweet paprika
  • 750 g gravy beef, cut into 2cm pieces
  • 1 onion, peeled and sliced
  • 1 clove garlic
  • 200 g button mushrooms, halved
  • 1 tsp dried oregano
  • 1 cup beef stock
  • 70 g sachet Wattie’s Tomato Paste
  • dash
  • Dumplings
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp chopped fresh parsley
  • 1/2 cup milk
Slow Cooked Beef and Mushroom with Parsley Dumplings https://www.forbaby.co.nz/var/forbaby/storage/images/pregnancy-guide/recipes-for-you/slow-cooked-beef-and-mushroom-with-parsley-dumplings/4542616-1-eng-US/Slow-Cooked-Beef-and-Mushroom-with-Parsley-Dumplings.jpg

Method

1. Turn the slow cooker onto low to preheat. Mix flour with paprika and season with salt and pepper.

2. Toss beef into the seasoned flour.

3. Heat a dash of oil in a frying pan. Add onions and garlic and stir fry to soften onion. Transfer to the slow cooker. Add a little extra oil to the frying pan and add the meat and brown over a high heat. Add to the onions and garlic. Add mushrooms. Sprinkle over oregano.

4. In a jug mix together beef stock and Wattie’s Tomato Paste. Pour over beef. Cover. Cook on low for 6 hours.

5. Increase slow cooker to high. Drop spoonfuls of dumpling mixture onto the top of the beef. Cover and cook a further 1 hour until beef is tender and dumplings are cooked. Serve with mashed potato and seasonal vegetables.

Tip!

Oven Cook Preheat oven to 160°C. Prepare as for slow cooker but place ingredients in an ovenproof dish. Cover. Place in the oven and cook for 2 1/2 hours. Add the dumpling mixture. Cover and cook a further 45-60 minutes, until dumplings are cooked and meat tender.

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