Slow cooker Braised Steak & Onion with Dumplings

Here’s a comforting, traditional Slow Cooker Braised Steak & Onion with Dumplings — tender beef in a rich onion gravy, topped with fluffy, buttery dumplings. Perfect for a cozy, hearty meal.

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Slow Cooker Braised Steak & Onion with Dumplings

Serves: 4–6

Prep Time: 25 minutes

Cook Time: 6–8 hours (low) or 3–4 hours (high)

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Ingredients

For the Steak and Onions:

• 2 lbs (900 g) braising steak or chuck steak, cut into large chunks

• 3 large onions, sliced

• 2 tablespoons plain flour

• 2 tablespoons vegetable oil

• 2 cups (500 ml) beef stock

• 1 tablespoon Worcestershire sauce

• 1 tablespoon tomato paste (optional, for depth)

• 1 teaspoon dried thyme (or a few sprigs fresh thyme)

• 1 bay leaf

• Salt and black pepper, to taste

For the Dumplings:

• 1 cup (125 g) self-raising flour

• ½ teaspoon salt

• ½ cup (60 g) shredded suet or cold grated butter

• 2–3 tablespoons cold water

• Optional: 1 tablespoon chopped fresh parsley

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Instructions

1. Brown the Meat (Optional but Recommended)

1. Toss steak pieces in the plain flour seasoned with salt and pepper.

2. Heat oil in a frying pan over medium-high heat.

3. Brown the steak on all sides (in batches if needed), then transfer to the slow cooker.

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2. Add the Onions and Seasoning

1. Add sliced onions to the same pan and cook for 5 minutes until softened and golden.

2. Transfer onions to the slow cooker.

3. Pour in the beef stock, Worcestershire sauce, tomato paste, thyme, and bay leaf. Stir gently to combine.

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3. Slow Cook

• Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is very tender and the gravy thickened.

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4. Make the Dumplings

1. In a bowl, combine self-raising flour, salt, and suet (or butter).

2. Stir in cold water a little at a time until you have a soft, slightly sticky dough.

3. Divide into 8 small balls.

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5. Add Dumplings to the Slow Cooker

• About 45 minutes before the end of cooking time, place the dumplings gently on top of the stew.

• Cover again and cook on HIGH for 30–45 minutes, until the dumplings are puffed and cooked through.

(Tip: Avoid lifting the lid while they cook, or they may not rise properly.)

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6. Serve

Remove the bay leaf.
Serve hot with mashed potatoes or buttered peas for a traditional British-style comfort meal.

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Tips

• Add a splash of red wine or a teaspoon of balsamic vinegar to deepen the flavor.

• For a thicker gravy, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons water before adding the dumplings.

• Leftovers reheat beautifully in a pan or microwave the next day.

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Would you like me to include a Guinness version of this recipe (a rich, dark ale variation with deeper flavor)?