About this recipe:Done in the slow cooker this recipe means cheaper cuts of meat fall apart and give plenty of flavour to the recipe. This would serve 4 people. The recipe originally came to me as Ash done in a large wok but I've easily adapted it for the slow cooker.
2 large rump steaks (or whichever cut is desired), diced
1 thickly cut onion or sliced leek
Small new potatoes, halved
1 stick of celery, sliced
2 beef stock cubes disolved in 1pt of water
Worcester sauce, to taste
Black pepper, to taste
Frozen dumplings - as many as you need!
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Place all the veg in the slow cooker with the meat on top
Pour in the stock and Worcester sauce and sprinkle with black pepper. Cook on high for 3 hrs 20 mins
Add the dumplings and cook for a further 40 mins, giving 4 hrs cooking time in total
Serve and enjoy! Goes well with crusty bread.
This recipe is very straightforward and adaptable so I've been quite vague with amounts - diced old potatoes and swede also work well in it. I didn't add salt during cooking as I'm concious the stock cubes contain quite a lot but added to taste at the end. If you have several dumplings you may want to increase the amount of liquid too as these absorb some of it. I've also found that it doesn't decrease the cooking time if you feel you need to give all the ingredients a stir.