Slow cooker beef stew

Method

1. 1

   Season the steak with salt and pepper, then toss it in flour until evenly coated.

2. 2

   Sear the steak in a hot pan or on the sear setting if your slow cooker has one, with a little olive oil until nicely browned (optional but adds loads of flavour – if you’re short on time, you can skip this and add it raw).

3. 3

   Pop the steak into the slow cooker along with the onion, celery, carrots, leeks and potatoes.

4. 4

   Season again with salt and pepper, then add the crumbled stock cubes, thyme, Worcestershire sauce, tomato purée and bay leaves.

5. 5

   Pour in enough water to just cover everything – I used 1750ml in a large slow cooker.

6. 6

   Cook on low for 8–10 hours or high for 5 hours.

7. 7

   Stir in the gravy granules to thicken (add more or less depending on how you like it – if it gets too thick, just top up with a splash of water).

8. 8

   Make up the dumpling mix as per the box instructions, then drop spoonfuls into the slow cooker. Cook for another 30 minutes until the dumplings have puffed up and are cooked through.

9. 9

   Serve – I love mine with a splash of brown sauce!

10. 10

    This keeps in the fridge for up to 3 days, and the flavour only gets better.