Slow Cooker Beef Casserole & Dumplings Recipe | Slimming Recipe

Casserole:

750g Lean stewing beef, all visible fat removed, diced
1 Large red onion, roughly chopped
Low calorie cooking spray
2 Garlic cloves, crushed
600ml beef stock (Can be made up from a cubes)
1 tbsp Tomato purée
1 tbsp Worcestershire sauce
200g carrots, chopped
100g mushrooms, chopped
200g Jersey Royal potatoes, chopped
Handful of frozen peas
1 tsp dried parsley
1 tsp smoked paprika

Dumplings:
100g self-raising flour
Pinch salt and  black pepper
1 egg yolk, lightly beaten
1 tsp olive oil

You can also try out my syn free cous cous dumplings!

Add all the casserole ingredients into your slow cooker and mix well.

Cook on low for 7 hours, or high for 3 hours. If you don't have a slow cooker, cook in the oven at 160 for 2 hours.

To make the dumplings, add the flour to a mixing bowl with the salt and pepper. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Separate out into 8 dumplings.

Be careful not to add too much water as this will ruin the dumplings and they will turn to mush!

Add the dumplings in the last 20 minutes of cooking.