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Burns night beef stew

Burns night beef stew


This hearty, warming stew is a great choice for feeding a crowd if you’re celebrating on 25 January

  • Feeds 8 Feeds 8
  • Ready in 11 hours 10 minutes

Each serving contains

  • Energy
    1737kj 414kcal
  • Fat
    Med 24%
  • Saturates
    Low 29%
  • Sugar
    Low 24%
  • Salt
    Low 24%

% of adult’s reference intake | Carbohydrates per serving : 27g


  • For the stew:
  • 2 1/2 tbsp Co-op olive oil
  • 3 x 400g pack Co-op British stewing beef
  • 2 onions, chopped
  • 4 Co-op British carrots, peeled and chopped
  • 1 tbsp tomato purée
  • 400ml beef stock
  • 3 tbsp Co-op hot horseradish sauce
  • For the dumplings:
  • 1/2 swede, peeled and chopped
  • 250g Maris Piper potatoes, peeled and cut into chunks
  • 150g Co-op self raising flour
  • 50g Co-op suet


  1. Heat 1/2 tbsp of the oil in a nonstick pan over a high heat
  2. Add 1 pack of beef and fry for 1-2 mins, until browned, then tip into the slow cooker
  3. Repeat with the rest of the beef in 2 more batches, then add a little water to the pan to cook off any beef juices, and add those too
  4. Heat the remaining oil and fry the onion and carrot for 5 mins
  5. Stir in the tomato purée, stock and horseradish and bring to the boil
  6. Pour into the slow cooker over the beef and cook on low for 7-9 hours
  7. Meanwhile, cook the swede and potato in simmering water for 15-20 mins, until tender
  8. Drain and mash well, then set aside to cool
  9. Tip the flour and suet into a large bowl
  10. Add the cooled potato and swede and mix thoroughly
  11. If the mixture is stiff, add a splash of water
  12. Roll the dumpling mixture into 16 balls and arrange on top of the stew
  13. Turn the slow cooker up to high and cook for 1 hour 30 mins more, until the dumplings are cooked through