Beef stew and dumplings
Nutrition Facts
each servingIngredients
all 17 types- 1 tsp sunflower oil
- 500g lean beef, cubed
- 300g onions, chopped
- 300g carrots, chopped
- 1 stick celery (60g), sliced
- 250g mushrooms, sliced
- 300g potatoes, diced
- 1 tbsp plain flour
- 1 low-salt stock cube (beef or vegetable) dissolved in 1.5L boiling water
- For the dumplings:
- 200g wholemeal flour
- 1 tsp baking powder
- good pinch white pepper
- 1 tsp dried thyme
- 1 tbsp chopped fresh parsley
- 100ml semi-skimmed milk
- 1 tsp olive oil
Directions
6 steps in totalPreheat the oven to 180°C/gas 4. Add the oil to a large pan, and after 2–3 minutes add the beef. Stir for 2 minutes, then once the meat has sealed, add the onions, carrots, celery and mushrooms, and cook for 3–4 minutes.
Add the potatoes and sprinkle the flour over the dish, coating the beef and vegetables evenly.
Gradually pour in the stock, stirring constantly. Simmer for 2–3 minutes until it thickens.
Remove from heat and place in an overproof dish, cover and cook in the oven for 1¼ hours.
After the stew has been cooking for 1 hour, make the dumplings: Add the flour, baking powder, pepper, thyme and parsley to a bowl, then gradually stir in the milk, mixing well to form a soft dough. So the dough doesn't stick, use the olive oil to oil your hands, then roll the dough into six balls and set aside.
Place the dumplings on top of the stew and cook uncovered for 15–20 minutes until they are cooked with a light crust, but still soft.
