On the subject of energy efficiency I’ve made a few attempts using a pressure cooker…
In goes your seared beef followed by some sweated onions and whatever other veg you want (I like it plain so just go for carrots with some seasoning), add stock and pop on the lid. Cook for 15 – 20 minutes, remove the lid and add your dumplings and cook for a further 10 mins. If you want them crispy you’ll need to resort to the oven method. Thicken the stock with a small amount of cornflour to the consistency you require. All in about 40 mins from start to stomach.
Comparing it in flavour to, say, a slow cooked stew made in a cast iron pot on my wood stove it’s not too shabby, TBH. More importantly it’s quick if you get the craving and haven’t left enough time to prepare the dish. I rarely use my slow cooker these days.