Beef and vegetable casserole with dumplings
high 4-6/low 7-12
Stewing beef (shin/shoulder/chuck) 700g (1
1
/
2
lb)
Flour
25g (1oz)
Salt and pepper
to taste
Cooking oil
30ml (2tbsp)
Onions, sliced
2 large
Beef stock
550ml (1pt)
Carrots, thinly sliced
3 medium
Dumplings
Self-raising flour
100g (4oz)
Salt
2.5ml (1tsp)
Shredded suet
50g (2oz)
Chopped parsley
30ml (2tbsp)
Cold water
90ml (6tbsp)
Cut the meat into even-sized cubes and toss in seasoned flour. Heat the oil in a
large pan and fry the meat till browned. Transfer to the crock pot. Add the
onions to the pan and fry lightly. Stir in the remaining flour, gradually add the
stock and carrots. Bring to the boil and transfer to the crock pot. Stir to
immerse the vegetables in the cooking liquid.
Dumplings
high 45 minutes
Make the dumplings by mixing flour, salt, suet and parsley. Add water and mix
to a soft dough. Shape into 8 balls. Add to the casserole and cook on high for
45 minutes with the lid on.
Irish stew
high 6-8/low 10-14
Carrots, thinly sliced
3
Onions, thinly sliced
2
Potatoes, thinly sliced
450g (1lb)
Neck of lamb chops
8
Chicken stock
550ml (1pt)
Salt and pepper
to taste
Bay leaves
2
Put all the vegetables into the crock pot. Trim the chops of excess fat and lay
on top. Add the seasoning, bay leaf and boiling stock. Cook for the time
shown.
Braised liver and onions
high 2-4/low 5-7
Cooking oil
60ml (4tbsp)
Lambs liver, thinly sliced
450g (1lb)
Plain flour
50g (2oz)
Onions, thinly sliced
2 large
Beef stock
400ml (
3
/
4
pt)
Heat the oil in a frying pan. Coat the liver in flour and fry till sealed. Transfer
to the crock pot. Add the onions to the pan and fry till golden. Stir in the
remaining flour and stock. Continue to stir and bring to the boil. Pour over the
liver and cook for the time shown. Serve with grilled bacon.
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