Braised Steak & Onion with Dumplings

Light Dumplings

• Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
• Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.
• Divide the dough into 6-8 portions and roll into balls.

Suet Dumplings

• Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
• Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don’t overmix the dough, handle with a light touch for light and fluffy dumplings.
• Divide the dough into 6-8 portions and roll into balls.

Finish cooking the stew

• Give the stew a good stir. Remove and discard the bay leaves and rosemary.
• Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
• Taste and adjust the seasoning if needed. Garnish with the parsley and serve.