Slow cooker Lamb stew and dumplings is a hearty, tasty and very simple comfort food dish! Serves 2-4 (depending on how hungry you are!). Defrost in the fridge overnight, then reheat in the oven until piping hot. 4 hours. Large non-stick frying pan. 1 - 2 pints of Lamb or vegetable stock (dependant on how much sauce you like, general ruling is enough to cover the stew) 100 g pearl barley 2 tablespoons of tomato paste 2 teaspoons of dried herbs Salt and pepper to season Dumplings A really tasty accompaniment to stews and curries. Add the carrots and cans of soup, bring to the boil, stirring, then pour over the lamb. Ingredients 250 g self raising flour 125 g shredded beef suet Cooking time min. Preparation time 20-30 minutes. The stew will keep for up to 3 days in an airtight container in the fridge, or in the freezer for up to 3 months (without the dumplings). Cover with the lid and cook on low for 8–10 hours. Make the dumplings … Slow cooker Lamb Stew and Dumplings – what you need: For the stew: Slow cooker or large saucepan with lid.