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2) Cook the potatoes & turnip in boiling water just to make them a bit tender,I find that if I add them straight Into the slow cooker uncook,their will take ages to cook no matter how long you have your slow cooker on.When the potatoes & turnip are tender,drain then place the potatoes and turnip on the meat.
3) When the potatoes and turnip are on the boil add the onion, celery,carrot,leeks and mushrooms and fry for 2 minutes. Add the garlic and fry for another 2 to 3 minutes, Add all the the onion,celery,carrot,leeks and mushrooms over the beef and potatoes and turnip.
4) Next make 2 pints of stock,1 Oxo cube at a time.pour into the slow cooker so all the stock is covering the beef casserole.Add the tomato puree,mustard,pasley and mixed herbs,then stir Everything round.Place 2 bay leaves on top.
5) cook on High for 4 - 5 hours or on Low for 8 - 10 hours.
To make the cheese dumplings.
To make the dumplings - sift the flour, salt and baking powder into a large bowl. Make a well in the centre and add the olive oil and cheese, then pour in the milk and, using a fork, mix to form a soft dough.Place the dough on a lightly floured surface and knead briefly. Divide and shape into 16 teaspoon-sized dumplings.Place in the casserole.Make sure dumplings are a nice golden colour.Cook the dumpings for 20 minutes.
(C) Julian Oxborough