Slow Cooker Steak and Kidney Stew with Dumplings
Slow Cooker Steak and Kidney Stew with Dumplings
Classic DishSteak and Kidney Pudding
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
Instructions
Stew
- 1Toss the cubed steak and kidney in seasoned flour, shaking off any excess.
- 2Heat the vegetable oil in a pan over medium-high heat and brown the meat in batches. Transfer to the slow cooker.
- 3Add the chopped onions and sliced carrots to the slow cooker.
- 4Pour in the beef broth and Worcestershire sauce. Stir to combine.
- 5Cover and cook on low for 8 hours or on high for 4-5 hours, or until the meat is tender.
Dumplings
- 1In a bowl, mix together the suet, flour, and salt.
- 2Gradually add the cold water, mixing until a soft dough forms.
- 3Divide the dough into small balls.
Assembly
- 1About 30 minutes before the stew is ready, place the dumpling balls on top of the stew.
- 2Cover the slow cooker and cook for the remaining 30 minutes, allowing the dumplings to steam and cook through.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 55 g
- Fat
- 36 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 55 g |
| Fat | 36 g |
| Carbs | 45 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.
