Burgundy Beef Stew with Horseradish Dumplings (slow cooker)

I made this for a dinner party a while ago, it was beautiful.  Will definitely be making it again.

Serves 4
Cooking time - 8-10 hours

2tbsp olive oil
l 1/2lb braising steak, trimmed of fat and cubed
l  large onion, chopped
2-3 garlic cloves, chopped
2tbsp plain flour
300ml red wine
300ml beef stock
1 tbsp tomato puree
2 bay leaves
5oz baby carrots, larger ones halved
8oz leeks, trimmed, cleaned and thinly sliced
salt and pepper

Horseradish dumplings
5oz self raising flour
3oz shredded suet
2tsp creamed horseradish
3tbsp chopped chives
5-7tbsp water
salt and pepper

Preheat the slow cooker.  Heat the oil in a frying pan, add the beef, a few cubes at a time, until all the pieces have been added to the pan.  Fry over a high heat until just beginning to brown then add the onion and fry, stirring for 5 mins.
Stir in the garlic and flour then gradually mix in the wine and stock.  Add the tomato puree and bay leaves and season with salt and pepper.  Bring to the boil then transfer the mixture to the slow cooker pot.  Cover with the lid and cook on low for 7-9 hours.
Stir the stew then add the carrots and cook on high for 30-45 mins.  Meanwhile, make the dumplings, mix the flour, suet, horseradish, chives and salt and pepper in a bowl.  Stir in enough water to make a soft but not sticky dough.  With floured hands, shape into 8 balls.
Stir the leeks into the stew then add the dumplings, replace the lid and cook for another 30-45 mins until the dumplings are light and fluffy.