Beef Brisket Slow Cooker Stew

This is one of those vague “feel it in your heart” type recipes. Just dump it all in, go to work and come back to magic!

• Beef brisket (whatever size will fit in your slow cooker/be appropriate portions)

• Baby new potatoes, quartered

• Carrots, cut into chunks

• 1/2 tsp coarse sea salt

• 2-3 cloves garlic, minced

• 1 tsp smoked paprika

• 1 tsp coarse ground black pepper

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 beef stock cube

• 500ml hot water

• 1/4 cup ketchup

• 1/4 cup dark brown sugar

• 1 tablespoon tomato paste

• 1/2 cup red wine

– Put everything in your slow cooker. Cook for 6-8 hours on low.

– Add dumplings (see parmesan dumplings previous recipe) 2 hours before serving.

– Shred the beef before serving. It may be easiest for you to lift it out, shred it and put it back in for serving.

Advertisement

Parmesan Dumplings

Parmesan dumplings are my new favourite comfort carb. They go well with anything, tomato based or traditional stock based stew. They work great in the slow cooker or in the oven. They’re fantastic!

Makes 8 dumplings

80g unsalted butter

150g self raising flour

1/2tsp salt

50g parmesan + extra for sprinkling

2 tsp parsley

50ml milk

– Rub together the butter, flour and salt.

– Add the parmesan and parsley and mix.

– Add the milk and bring together to form a soft dough.

– Divide into 8 and add to the top of your stew.

– Cook for 2 hours if in the slow cooker, 30 minutes if in the oven.