Ingredients:

1 lb of stewing beef, cut into small chunks

1 onion, chopped

3 leeks, sliced

1 lb of potatoes, finely chopped

2 carrots, chopped

1 parsnip, diced

1 or 2 cloves garlic finely chopped or crushed

3 cups beef stock

3/4 cup all purpose flour (dumplings)

2 1/2 tablespoons frozen butter, shredded (dumplings)

5 tablespoons cold water, approximately (dumplings)

mixed, dried herbs to flavour – optional (dumplings)

Directions:

1. Stew. Prepare the vegetables and cut the meat. Pull all of the ingredients into your slow cooker and pour in the beef stock.

2. Cook on medium heat for 7-8 hours or on low over night.

3. Dumplings. In a large mixing bowl, add flour, shredded frozen butter, dried herbs and water and mix well. It should be soft and workable.

4. Lightly flour your clean hands and divide the dough into balls. Place on top of stew and cook for the final hour.

Bon Appetit!