Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling
Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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 cook that.

The ingredients needed to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. Take 500 g diced braising steak
  2. Get 4 pieces bacon (cut to pieces)
  3. Make ready 1 onion finely chopped
  4. Make ready 2 carrots barton to pieces
  5. Make ready 1 Tbsp Worcester sauce
  6. Take 100 grams chopped tin tomatoes (optional)
  7. Get 2-3 Tbsp olive oil
  8. Get 2 Tbsp plain flour
  9. Get 100 ml red wine
  10. Take 2 Tbsp rosemary
  11. Take 450 ml beef stock
  12. Get Salt & black pepper
  13. Take Vegetable to serve
  14. Make ready Rosemary Dumpling
  15. Make ready 150 white self raising flour
  16. Make ready 2 Tsp rosemary
  17. Make ready 1 Tsp olive oil
  18. Make ready 1 egg yolk
  19. Make ready Salt & pepper
Instructions to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. 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.
  2. Add chopped bacon to the same pan. Cook and add them into the slow cooker.
  3. 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.
  4. 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.
  5. Serve the stew & dumplings on the plate or in the bowl with mashed potato. Serve with vegetable such as broccoli and green bean.

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