Thursday, 10th FebruaryLeg of Beef Stew with herb dumplings, done in the slow cooker. Coat the leg slices in seasoned flour and fry until browed on both sides. Remove the meat and add red wine to the pan, then stock and tomato puree. Put the meat in the slow cooker with some whole shallots and cover with the liquid. Cook on high for 6-7 hours, or longer on medium. Make dumpling dough with 1/3 suet and 2/3 flour and add herbs and baking powder. Divide into small balls. Put some diced veggies and small potatoes into the pot and then the dumplings, making sure they go half way down into the liquid but aren't squished. Cook for another hour or more.
My dumplings were lovely and fluffy but I was a bit generous with the suet so a little too fatty. The meat could have done with another hour even but was still very tasty. A richer sauce (beer?) would have been better.