Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling
Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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To begin with this recipe, we must first prepare a few ingredients. You can have slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. Prepare 500 g diced braising steak
  2. Make ready 4 pieces bacon (cut to pieces)
  3. Prepare 1 onion finely chopped
  4. Make ready 2 carrots barton to pieces
  5. Prepare 1 Tbsp Worcester sauce
  6. Take 100 grams chopped tin tomatoes (optional)
  7. Prepare 2-3 Tbsp olive oil
  8. Take 2 Tbsp plain flour
  9. Take 100 ml red wine
  10. Take 2 Tbsp rosemary
  11. Make ready 450 ml beef stock
  12. Prepare Salt & black pepper
  13. Take Vegetable to serve
  14. Take Rosemary Dumpling
  15. Prepare 150 white self raising flour
  16. Take 2 Tsp rosemary
  17. Take 1 Tsp olive oil
  18. Take 1 egg yolk
  19. Make ready Salt & pepper

A surprising ingredient is unsweetened cocoa powder, which gives the dish a rich flavor. Serve with crusty French bread to soak up the sauce. For the Vegetables: In a medium bowl whisk together the wine, Dijon mustard, Worcestershire sauce and beef broth Pour the mixture over the vegetables and beef. Add the thyme, rosemary and bay leaf.

Steps to make Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling:
  1. Heat the slow cooker to high. Well season plain flour with salt & black pepper. Toss the beef in the seasoned flour. Heat up 1 Tbsp of the oil in a large, non-stick frying pan. Fry some of the beef chunks, with high heat until browned all over. Leave some spaces between pieces of beef. Scoop the beef out of the pan and into the slow cooker. Repeat with the remaining beef and oil.
  2. Add chopped bacon to the same pan. Cook and add them into the slow cooker.
  3. Pour the red wine into the frying pan and de glaze the pan. Tip into the slow cooker. Add the onion, carrots, chopped tin tomatoes, tomato purée, rosemary, Worcester sauce and beef stock to the slow cooker and stir. Put on the lid and cook for 4.30 hours in total before serving.
  4. When 3.45 hours pass, prepare dumplings by putting self raising flour in a mixing bowl with the salt and pepper. Mix in rosemary. Add the egg yolk and oil and mix, adding just 4-5 Tbsp of cold water to bring it as a dough. Lightly Knead the mixture and make them to 8 balls/ dumplings. Add them on top of the stew, pushing down a little to coat in the sauces. Cover with the lid and cook until 4 and a half hour in total for the stew.
  5. Serve the stew & dumplings on the plate or in the bowl with mashed potato. Serve with vegetable such as broccoli and green bean.

Slow-Cooker Beef Tacos Throw a beef chuck roast—which has a strong beefy flavor and needs time to tenderize—an onion, and some spices in the slow-cooker before you head out for work—and come. Slow Cooker Beef Bourguignon is a MUST make this winter season. It is comforting and warms you up on those cold nights. Enjoy these tips to making this slow cooker beef bourguignon recipe even better! Cooking bacon: make sure to not over cook the bacon.

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