Pre-heat a frying pan or skillet over a medium high heat.
Add the oil, then sear the meat in batches until each piece has some dark brown sear marks on.
Place the seared meat into a slow cooker.
To the slow cooker add in the carrots, onions, leek, garlic and red wine.
Next measure out and add the salt, pepper and cinnamon.
Using the back of a wooden spoon, level out all the ingredients in the slow cooker.
Boil a kettle, then pour boiling water into the slow cooker just up to the level of the ingredients.
Place on the lid and switch on the slow cooker.
The stew will take a total cooking time of 4 hours on high, or 8 hours on low.
Half way through the cooking time add the cornflour to thicken the gravy, and top the stew with your dumplings.
Measure the cornflour into a glass or small bowl. Add two or three tablespoons of cold water and stir.
Pour this into the slow cooker and stir well. The gravy will now thicken as the stew finishes cooking.
In a large mixing bowl measure out the flour, baking powder, suet and salt.
Chop the mint leaves and add to the dry mix. Stir well to combine all the ingredients.
Pour in the water and combine into a thick dough.
Bring the dough together with your hands into a ball and divide into eight.
Gently roll each piece into a ball and carefully place the dumplings on top of the stew.
Replace the lid and continue for the remainder of the cooking time.
Please enjoy my recipe! Jane | hedgecombers.com