• 1 Tbsp flour
  • ½ tsp sweet paprika
  • 750 g gravy beef, cut into 2cm pieces
  • 1 onion, peeled and sliced
  • 1 clove garlic
  • 200 g button mushrooms, halved
  • 1 tsp dried oregano
  • 1 cup beef stock
  • 70 g sachet Wattie’s Tomato Paste
  • dash
  • Dumplings
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp chopped fresh parsley
  • ½ cup milk

1. Turn the slow cooker onto low to preheat. Mix flour with paprika and season with salt and pepper.

2. Toss beef into the seasoned flour.

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.

4. In a jug mix together beef stock and Wattie’s Tomato Paste. Pour over beef. Cover. Cook on low for 6 hours.

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.

To make the dumplings: Put flour, baking powder, salt and chopped parsley into a mixing bowl. Pour in milk and mix to form a soft dough. The mixture will be quite sticky.

Handy Tips

Oven Cook Preheat oven to 160°C. Prepare as for slow cooker but place ingredients in an ovenproof dish. Cover. Place in the oven and cook for 2 1/2 hours. Add the dumpling mixture. Cover and cook a further 45-60 minutes, until dumplings are cooked and meat tender.

Made With

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

Rate and Review

3 Ratings

Reviews (3)

Douglas's Review | Rating

This is really tasty. I love beef done in the crock pot it brings out the flavour

Helen's Review | Rating

The slow cooker is perfict for this time of the year & does wonderful things to stewing steak & beef cheeks

Mokai's Rating