I haven't used this recipe but here goes just as it is in the book.
Serves 6-8
Beef with herb dumplings
1.5kg/3lb lean beef joint, such as brisket or silverside.
salt and frshly ground black pepper
15ml/1 tbsp oil
2 onions, sliced
4 carrots, sliced
1 parsnip, cut into cubes
12 baby potatoes
30ml/2 tbsp wholegrain mustard
dumplings
100g/4oz self-raising flour
5ml/1 tsp baking powder
50g/2oz shredded suet
salt and freshly ground black pepper
30ml/2 tbsp chopped fresh mixed herbs, such as parsley, thyme, sage oregano
Season the joint lightly all over with salt and pepper.
Heat the oil in a large non-stick frying pan and brown the beef quickly on all sides. Transfer to slow cooker.
Add the veg to the frying pan and cook for 5-10 minutes, stirring occasionally until goldern brown. Scatter them around the beef in the slow cooker.
Add about 600ml/1 pint water to the frying pan, scraping up any sediments, and stir in the mustard. Bring to the boil and pour just enough into the slow cooker to cover the veg. Cover and cook on low for 8-10 hours.
To make dumplings, sift the flour with the baking powder and stir in the suet, seasonings and herbs. Mix in sufficient cold water to make a firm dough. Divide the mixture into 8 balls and arrange in the liquid around the beef.
Cover and cook for a further 30-40 minutes on high.