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Slow Cooker Beef and Red Wine with Cheese and Chive Dumplings

Yields1 ServingPrep Time25 minsCook Time6 hrsTotal Time6 hrs 25 mins

Slow Cooker Beef and Red Wine
 1.20 kg Blade SteakDiced into 2-3cm cubes
 ¼ cup Plain flour
 300 g Kumera Peeled and diced in 2cm cubes
 3 cloves of garlic
 3 OnionsPeeled and sliced
 400 g Can of chopped tomatoes in juice
 1 tbsp Dijon mustard
 ¾ cup Red wine
 2 tsp salt
 Salt and freshly ground pepper to season flour
Cheese and Chive Dumplings
 100 g Tasty Cheesegrated
 200 g Self raising flour
 100 ml Milk
 30 g Buttermelted
 1 EggBeaten
 1 tsp white vinegar
 4 tbsp Fresh chivesChopped
 Extra grated cheese for the top

Mix the flour with the salt and freshly ground pepper and toss the steak in it.
Leave it to one side


Put the vegetables, garlic and 2 tsp of salt into slow cooker and stir


Add the steak on top of vegetables


Mix the rest of the ingredients in a bowl and pour over the meat.


Turn on the slow cooker or crockpot and cook to the below time of your choice
Slow - 8-9 hours
High 4-5 hours


Turn the slow Cooker or crockpot onto high (If cooking on low) for the last 40 minutes and stir


Add the dumplings 30 minutes before completion of cooking

Cheese and Chive Dumplings

Stir the cheese into the flour in a medium sixed bowl and toss to mix


Combine the melted butter, milk, egg, vinegar and chives and stir into the flour to make a soft dough


Form into 8 - 10 dumplings and place on top of the bubbling Beef and red Wine


Cover with the lid and cook for approximately 30 minutes until puffed and firm to touch


Remove the lid, place extra grated cheese on top of dumplings and place under a hot grill for 5-7 minutes until golden brown.