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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

Before you jump to Slow cooker Beef & Bacon Stew with Red wine & rosemary served with rosemary dumpling recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Be wise when you do your grocery shopping. If you make smart choices when you are buying your groceries, you will be eating better meals by default. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to get home immediately and eat something good. Fill your pantry shelves with nutritious foods. This way—even if you choose something slightly greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

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We hope you got insight from reading it, now let’s go back to slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling recipe. To make slow cooker beef & bacon stew with red wine & rosemary served with rosemary dumpling you need 19 ingredients and 5 steps. Here is how you do that.

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

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