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Beef stew and Herb Dumplings

1.5kg beef, cubed (I used Blade and Brisket)
4 medium swede, cubed
6 large carrots, thickly sliced
1 tin sweetcorn, drained
2 cups plain flour, seasoned with salt and pepper
2 large onions, sliced
1litre beef stock
1kd potatoes, cut into large chunksDumplings
250g self raising flour
140g cold butter, cubed
Fresh basil , as much as you likeMethod
Season the flour in a large bowl and toss the cubed beef through it. Shake off the excess flour and add to the slow cooker. Discard the rest of the flour.
Add the chopped onions and pour the stock over the top. Stir to combine. Cook on high for 5 hours.
Add the potatoes, swede and carrots and reduce to medium heat to 5 to 6 hours or until the sauce has thickened and the vegetables ate cooked and softened. ( time is dependent on your slow cooker)To make the dumplings (suet free)
Sift the flour into a large bowl, add the cubed butter and rub together using your fingertips until it resembles breadcrumbs. Add the fresh basil and a tablespoon of water at a time until a ball of dough forms.
Pull enough dough off to form a ball (makes 8 to 10)
and place on top of the stew for about an hour.
Serve.
Comfort food at it’s best …..Yum!

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