Slow Cooker Beef and Root Vegetable Stew with Cheddar Dumplings
By packing our homemade, lower-calorie dumplings with reduced-fat Cheddar, we've given them the perfect touch of tanginess to complement the rich, tomatoey gravy. You'll know it's ready to dish out when your carrots, swede and parsnips are soft, the meat is tender and your kitchen smells irresistible. Note that browning the beef first is optional.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Skip browning the meat, and prep the beef and vegetables, garlic and thyme. Freeze defrost, then stir through the wet ingredients and continue with the recipe method.
Handle the dough lightly and do not overwork, as this can make the dumplings tough.
Cut the vegetables uniformly to ensure even cooking.
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