Slow Cooked Beef and Mushroom with Parsley Dumplings
5 Review(s)
6 hours on low plus 1 hour on high 15 minutes
Prep : 15 minutes Cook: 6 hours on low plus 1 hour on high
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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.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp flour
2
½ tsp sweet paprika
3
750 g gravy beef, cut into 2cm pieces
4
1 onion, peeled and sliced
5
1 clove garlic
6
200 g button mushrooms, halved
7
1 tsp dried oregano
8
1 cup beef stock
9
70 g sachet Wattie’s Tomato Paste
10
dash
11
Dumplings
12
1 cup flour
13
1 tsp baking powder
14
½ tsp salt
15
2 Tbsp chopped fresh parsley
16
½ cup milk
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How do I make it ?
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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 seasol vegetables. Kraft Kitchen 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.
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