Slow Cooked Beef and Mushroom with Parsley Dumplings
Slow Cooked Beef and Mushroom with Parsley Dumplings
This delicious one-dish dinner is sure to be a new go-to slow cooker meal. The beef and mushroom flavours are enriched by slow cooking, and the parsley dumplings are perfect for mopping up the rich tomato gravy.
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
Concentrated tomato suited to adding to sauces, casseroles & pizzas.
Method
Step 1
1. Turn the slow cooker onto low to preheat. Mix flour with paprika and season with salt and pepper.
Step 2
2. Toss beef into the seasoned flour.
Step 3
3. Heat a dash of oil in a frying pan. Add onions and garlic and stir fry to soften onion. Transfer to the slow cooker. Add a little extra oil to the frying pan and add the meat and brown over a high heat. Add to the onions and garlic. Add mushrooms. Sprinkle over oregano.
Step 4
4. In a jug mix together beef stock and Wattie's Tomato Paste. Pour over beef. Cover. Cook on low for 6 hours.
Step 5
5. Increase slow cooker to high. Drop spoonfuls of dumpling mixture onto the top of the beef. Cover and cook a further 1 hour until beef is tender and dumplings are cooked. Serve with mashed potato and seasonal vegetables.