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Heart Warming Beef Stew


400g British Braising Steak (I use Waitrose)

3-4 All rounder Potatoes

3 Carrots

200g Red Lentils

10 Frozen Brussel Sprouts

1 Large Red Onion

Beef Dripping

3 Garlic Cloves

1 Red Wine Stock Pot

1 Beef OXO Cube

3 Sprigs Fresh Thyme

4 Cloves

Italian Mixed Herbs

Salt and Pepper

For the Dumplings:

Vegetable Suet

Self Raising Flour


  1. Heat a frying pan with a knob of beef dripping on med - high. Boil a kettle. When the pan is hot, add the beef. Season with salt and pepper and brown. Once the meat has turned a golden brown, add to the slow cooker pot.

  2. Now slice the red onion into thick chunks and remove the garlic clove skins. Using the same pan of dripping, gently cook the onion and garlic for a couple of mins. Then add those including the dripping, to the pot.

  3. Now peel your potatoes and cut into thick chunks. Then slice the carrots lengthways then cut into even chunks. Add these to the pot. Then pour 700mls of boiling water into a jug, then add the OXO cube and red wine stock pot, stir to dissolve. Once dissolved, pour into the slow cooker pot. Make sure the liquid just covers the top of the meat and vegetables, if not top up with water. Add 1tbsp Italian mixed herbs, sprigs of thyme, cloves, salt and pepper to taste. Rinse your red lentils in cold water, drain, then add to the pot.

  4. Add the frozen brussel sprouts and give everything a gentle stir. Place the lid onto the slow cooker and put on low. Allow the slow cooker to do its job over the course of 8 hours.

To make the Dumplings:

  1. In a large bowl, place 50g Suet, 100g of self raising flour, salt and pepper to taste. Then add 5tbsp of cold water. Mix until you reach a dough. Then with floured hands, roll the dough into 6 even balls. 30mins before serving, add them to the slow cooker and allow to cook through, turning them over half way through.

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