Gluten-free slow cooker beef stew and dumplings recipe
 This gluten-free take on a British classic will satisfy the whole family – rich beef stew topped with light and fluffy gluten-free dumplings. Each serving provides 570 kcal, 33g protein, 55g carbohydrate (of which 10g sugars), 22g fat (of which 12g saturates), 7.5g fibre and 2.1g salt. 500g/1lb 2oz stewing beef, cut into 1cm/½in strips1½ tbsp gluten-free plain flour or cornflour1 tsp vegetable oil2 carrots, peeled and chopped into 1cm/½in rounds2 parsnips, peeled and chopped into 1cm/½in rounds100g/3½oz leek, finely chopped or 1 onion, finely chopped1 tsp dried thyme½ tsp dried rosemary1 tsp Dijon or wholegrain mustard1 tbsp tomato puree 450ml/16fl oz gluten-free beef stock2 dried bay leaves1 tsp cornflour mixed with 2 tsp water (optional)salt and freshly ground black peppermashed potato, to serve (optional) 500g/1lb 2oz stewing beef, cut into 1cm/½in strips 1½ tbsp gluten-free plain flour or cornflour 1 tsp vegetable oil 2 carrots, peeled and chopped into 1cm/½in rounds 2 parsnips, peeled and chopped into 1cm/½in rounds 100g/3½oz leek, finely chopped or 1 onion, finely chopped 1 tsp dried thyme ½ tsp dried rosemary 1 tsp Dijon or wholegrain mustard 1 tbsp tomato puree 450ml/16fl oz gluten-free beef stock 2 dried bay leaves 1 tsp cornflour mixed with 2 tsp water (optional) salt and freshly ground black pepper mashed potato, to serve (optional) 150g/5½oz gluten-free plain flour1½ tsp gluten-free baking powder 2 tbsp dried thyme75g/2½oz butter, cold and gratedsalt and freshly ground black pepper 150g/5½oz gluten-free plain flour 1½ tsp gluten-free baking powder 2 tbsp dried thyme 75g/2½oz butter, cold and grated salt and freshly ground black pepper Method Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker.Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix.Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms.Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured.Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible.Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes.Serve the stew on its own or with mashed potato. Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker. Coat the beef in the flour. Heat the oil in a frying pan over a medium heat and then add the beef, cooking until evenly browned. Once browned, transfer the beef into the slow cooker. Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix. Add the carrots, parsnips, leek, thyme, rosemary, mustard and tomato puree into the slow cooker and give it a good stir. Season with salt and pepper, then add the stock and bay leaves and give it a final mix. Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. Put the slow cooker on high for approximately 4–5 hours or low for 6–8 hours. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms. The dumplings will go into the slow cooker for the final 45–60 minutes (45 if set to a high heat or 60 if set to a low heat) so prepare them a little while before they need to go in. In a medium bowl mix together the flour, baking powder, thyme, and season with salt and pepper. Add in the cold grated butter and stir through, then gradually add 100ml/3½fl oz of cold water and mix until a sticky dough forms. Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured. Roll the mixture into 6 equally sized dumplings – it will be sticky so make sure your hands are well-floured. Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible. Remove the lid from the slow cooker 45–60 minutes before the end of cooking and give the stew a good stir. If you feel the stew is a little thin then add in the cornflour slurry, mixing as you do so. Arrange the dumplings over the stew, submerging them so that just the tops are visible. Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes. Place a clean tea towel over the slow cooker before putting the lid on – this helps the dumplings to puff up. Continue cooking for the final 45–60 minutes. Serve the stew on its own or with mashed potato. Serve the stew on its own or with mashed potato. Recipe tips Timings might change slightly depending on the size of your slow cooker – I am using a standard 3.5 litre/6 pint slow cooker here, but if you are using a bigger one it may cook quicker due to having a greater surface area. If you are pressed for time you can just put the beef straight into the slow cooker, but browning it first provides more flavour. The stew freezes well, just portion into air tight containers and freeze for up to 3 months. Allow to defrost in the fridge and then reheat in the microwave until piping hot.