Steps to Prepare Favorite Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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To begin with this particular recipe, we have to prepare a few components. You can cook slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:

1. Make ready 500 g diced braising steak
2. Take 4 pieces bacon (cut to pieces)
3. Get 1 onion finely chopped
4. Prepare 2 carrots barton to pieces
5. Prepare 1 Tbsp Worcester sauce
6. Make ready 100 grams chopped tin tomatoes (optional)
7. Take 2-3 Tbsp olive oil
8. Prepare 2 Tbsp plain flour
9. Prepare 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. Take Rosemary Dumpling
15. Take 150 white self raising flour
16. Make ready 2 Tsp rosemary
17. Take 1 Tsp olive oil
18. Prepare 1 egg yolk
19. Get 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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