Winter slow cooker beef braise with redcurrant port sauce

Main. Easy. Serves 4. 20 minutes, plus 4-8 hours braising, depending on what kind of oven you use.

⏱️ Prep: 20 min🍳 Cook: 480 min

Ingredients

750 g		Irish beef chuck steak, trimmed of excess fat and cut into 5cm chunks
2		Large onions, peeled and diced
2		Garlic cloves, peeled and finely diced
4 tbsp	60 ml	Ruby or tawny port
6 tbsp	90 ml	Redcurrant jelly
150 ml		Beef stock
—		Salt
—		Pepper
225 g		Self-raising flour (dumplings)
110 g		Shredded vegetable suet, or grated frozen butter
—		Redcurrant jelly (to serve)
—		Mixed vegetables, steamed (to serve)
—		Mashed potatoes, or champ (to serve)

Main · Easy · Serves 4 · 20 minutes, plus 4–8 hours braising, depending on what kind of oven you use.

Turn your slow cooker on to the high setting, or preheat oven to 150°C/gas mark 2.
Place all of the ingredients, except the dumpling mixture, into the slow cooker and cook for 6–8 hours. To cook in a conventional oven, place the ingredients in a roasting tin or casserole dish, cover with tin foil (or place a lid on a casserole dish) and cook for 4 hours.
1 hour before the end of the cooking time, make the dumplings by mixing the suet into the flour. Season and mix to a soft dough with gradual additions of water.
Shape the dumplings into 6–8 balls, drop on top of the casserole in the slow cooker, replace the lid and cook for a further hour until ready to serve. If cooking in a conventional oven, add the dumplings to the dish 45 minutes before the end of cooking.
Serve immediately with your choice of seasonal greens and some mashed potato or champ. Serve with extra redcurrant jelly.