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Slow Cooker Steak and Kidney Stew with Dumplings - Image 1

Slow Cooker Steak and Kidney Stew with Dumplings

European cuisineBritish cuisine
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Slow Cooker Steak and Kidney Stew with Dumplings

Steak and Kidney Pudding

  1. Other Soups & Stews >
  2. One-Pot & Slow Cooked Dishes

Prep: 25 min • Cook: 480 min. A simplified, slow-cooked version of the classic, resulting in tender meat and a rich gravy. Topped with fluffy suet dumplings, it’s an easy yet deeply satisfying comfort food, perfect for a cold day.

Preparation time
25 min
Cooking time
8 hrs
Total time
8 hrs 25 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Stew

  • 2lb beef steak(cubed)
  • 9oz kidney(beef or lamb, trimmed and cubed)
  • 2 pcs onions(chopped)
  • 2 pcs carrots(sliced)
  • 16 7/8 fl oz beef broth
  • 2 tbsp worcestershire sauce
  • 2 tbsp flour(for dredging)
  • 2 tbsp vegetable oil
  • salt(to taste)
  • black pepper(to taste)

Dumplings

  • 4oz suet(shredded)
  • 4oz flour
  • 4 tbsp cold water(approximately)
  • 1/2 tsp salt

Instructions

Stew

  1. Toss the cubed steak and kidney in seasoned flour, shaking off any excess.
  2. Heat the vegetable oil in a pan over medium-high heat and brown the meat in batches. Transfer to the slow cooker.
  3. Add the chopped onions and sliced carrots to the slow cooker.
  4. Pour in the beef broth and Worcestershire sauce. Stir to combine.
  5. Cover and cook on low for 8 hours or on high for 4-5 hours, or until the meat is tender.

Dumplings

  1. In a bowl, mix together the suet, flour, and salt.
  2. Gradually add the cold water, mixing until a soft dough forms.
  3. Divide the dough into small balls.

Assembly

  1. About 30 minutes before the stew is ready, place the dumpling balls on top of the stew.
  2. Cover the slow cooker and cook for the remaining 30 minutes, allowing the dumplings to steam and cook through.

Nutrition

Servings
6
Serving size (imperial)
16 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories750.5 kcal166.8 kcal4,503 kcal
Protein55.2 g12.3 g331.2 g
Fat35.8 g8 g214.8 g
Carbs45.1 g10 g270.6 g

Tips

  • Ensure kidneys are thoroughly cleaned and any tough membranes are removed for the best flavour.
  • For an even richer gravy, you can thicken the stew liquid with a cornflour slurry in the last 30 minutes of cooking.
  • Serve hot, directly from the slow cooker, with a side of mashed potatoes or crusty bread to soak up the gravy.

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