Brown the meat in a hot pan in batches and pop in the slow cooker.

Add in the carrots, onions, garlic and red wine.

Flatten the ingredients in the slow cooker with a spoon, boil a kettle and top up the slow cooker until just below the top of the meat/veg.

Cook the stew for around 4 hours of high, or 8 hours on low.

1 hour before the cooking time is finished add the sprouts and leeks to the stew, Mix the cornflour with a tablespoon or two of cold water and stir into the stew along with a little salt and plenty of black pepper. Pop the lid back on whilst you make the dumplings by mixing the dry ingredients together with the chopped mint leaves and water, and bring it altogether into a pliable dough. Divide into 8 balls and pop onto the top of the stew. Cook on high for another 30 minutes or until the dumplings have expanded and are cooked through.

Serve with crusty bread and plenty of butter.