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Welcome back to What’s For Tea :) and tonight for tea I pulled the slow cooker out and made this wonderful beef stew with burgundy wine and horseradish dumplings! Seriously tasty and lovely for this time of year when it’s getting that wee bit colder at night :)

I used beef suet to make my dumplings, but If you can’t find suet then grated vegetable shortening (such as Trex, Crisco or Copha) is a good substitute. To grate the shortening firstly freeze your block until firm but not solid (this usually takes about 30 minutes).

Everything I used will be listed below incase you want to make it for yourself. Thanks for stopping by,

-Cheryl x

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What I used in the video (serves 4) I used a 3.5 litre slow cooker

2 Tablespoons olive oil, or cooking oil of your choice
750g (1.5 lbs) Braising steak, cubed
1 Large onion, chopped
2-3 Garlic cloves, crushed
2 Tablespoons plain flour
300ml (1/2 pint) Burgundy red wine
300ml (1/2 pint) Beef stock
1-2 Tablespoons tomato puree/paste
2 Bay leaves (optional)
150g (5oz) Baby carrots
250g (8oz) Leeks, trimmed, cleaned and thinly sliced


For the dumplings-
150g (5oz) Self raising flour
75g (3oz) Shredded suet (read the above note for an alternative if you can’t find suet :)
2 Teaspoons creamed horseradish
3 Tablespoons chopped chives
5-7 Tablespoons water


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