Recipe: Perfect Beef and Barley Stew with Dumplings (Slow Cooker)

Beef and Barley Stew with Dumplings (Slow Cooker). Whisk together the flour, salt and pepper. In a large frying pan heat the oil. Add in the beef and fry until it's browned.

Gradually add cold water and mix until the mixture resembles a thick dough. Beef and Barley Stew with Dumplings (Slow Cooker) step by step. Mix the suet, flour, herbs and seasoning in a medium sized bowl. You can cook Beef and Barley Stew with Dumplings (Slow Cooker) using 21 ingredients and 2 steps. Here is how you cook it.

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

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

Gradually add cold water and mix until the mixture resembles a thick dough. If using a skillet, transfer beef to slow cooker. Add mushrooms, carrots, garlic, potatoes, onion, beef broth, wine, tomato paste, mustard, and thyme, and stir well to incorporate. Then stir in barley and add the bay leaf.

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..

Skim off any fat if desired, taste, and add salt and pepper as needed. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, barley, thyme, bay leaf and steak. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Put the oil, vegetables and tomato purée into the bowl of your slow cooker.