I am cooking a Beef Burginion Bourginiogn Stew for tonight's dinner.
You will need: Sachet of Bergignion stew mix 450g diced braising steak 2 onions, chopped 3 carrots, sliced 100g button mushrooms 425ml cold water Aunt Bessie's frozen dumplings
Method: Blend cold water with Bouginiog stew mix. Pour into slow cooker, then chuck in the rest of the ingredients apart from mushrooms (tricky that bit). Cook for 5 1/2 hours, adding mushrooms for the last hour. Add Aunt Bessie's frozen dumplings for last half hour if you remember. Serve with mashed spuds.
Ah. I'd be tempted to either whack it up on high for that last half an hour or defrost the dumplings first. But I could be being overly cautious. Sounds nice though.
She told me to stop being a tw*t as we don't have any Aunt Bessie's frozen dumplings, and to leave the dumplings alone and she'll do them her bloody self when she gets in.