Method
Make it happen
- 01
Use fully thawed meat, if using. Sauté the onion and garlic in oil for 4 minutes, then add them to the slow cooker.
- 02
Place the main protein or cooked, drained tinned beans and the chopped vegetables in the cooker; pour over stock and sprinkle in the dried herbs, salt and pepper.
- 03
Cover and cook on LOW for 8 hours, or HIGH for 4–5 hours, until the meat is tender and thoroughly cooked through (poultry 75°C).
- 04
For the dumplings, rub the cold butter into self-raising flour until crumbly. Stir in the mixed herbs and enough milk to make a soft, not sticky dough; shape into 8 small dumplings.
- 05
Set cooker to HIGH. Place dumplings on top of bubbling stew, cover immediately and cook for 45–60 minutes without lifting the lid until risen and cooked right through.
- 06
Check the dumplings have no raw dough inside, taste and serve piping hot.