Slow cooker recipe : Steak and Kidney Stew
Wonderful slow cooker recipe that is a great meal for a cold winters night. Steak and Kidney Stew is a easy recipe to make in the slow cooker and the whole family will enjoy. The dumplings make this stew even better.
- 1 tsp olive oil
- 1 onion peeled and chopped
- 2-3 garlic cloves, crushed
- 2 celery sticks sliced
- 550g/1¼lb Braising steak diced
- 125g/4oz lambs kidneys, cored and chopped
- 2 tbsp plain flour
- 1 tbsp tomato puree
- 900ml beef stock
- salt and pepper
- 1 bay leaf
- 300g/10oz carrots sliced
- 350g/12oz baby new potatoes
- 350g/12oz fresh spinach, chopped
For the Dumplings
- 125g/4oz self raising flour
- 50g/2oz shredded suet
- 1 tbsp mixed herbs
- 2-3 tbsp water
heat the oil in a large pan, add the onion, garlic and celery and sauté for five minutes or until browned. Remove from the pan with a slotted spoon and reserve.
Add the steak and kidneys to the pan and cook for 3-5 minutes, or until sealed, then return the onion mixture to the pan. Sprinkle in the flour and cook, stirring, for 2 minutes. Take off the heat, stir in the tomato puree, then stock, and season to taste with salt and pepper. Add the bay leaf.
Return to the heat and bring to the boil, stirring occasionally. Add the carrots and potatoes, then transfer to the slow cooker. Cover with the lid and switch the slow cooker to high. Cook for 1 hour, then switch to low and cook for 6-8 hours.
Place the flour, suet and herbs in a bowl and add a little seasoning. Add the water and mix to a stiff mixture. Using a little extra flour, shape into 8 small balls. Place the dumplings on top of the stew and cover with the lid. Return the slow cooker to high and cook for 30 minutes to 1 hour. Switch the cooker off and stir in the spinach. Leave to stand for 2 minutes or until the spinach has wilted.
Serve with a can of Guinness.
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