Beef Dumpling Stew

British

Main

526

Calories

50.9 g

Carbs

18 g

Fat

37.7 g

Protein

Beef Dumpling Stew

Method

Preheat the oven to 180C/350F/Gas 4.

For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.

Sprinkle over the flour and cook for a further 2-3 minutes.

Add the garlic and all the vegetables and fry for 1-2 minutes.

Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.

Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

For the dumplings, sift the flour, baking powder and salt into a bowl.

Add the suet and enough water to form a thick dough.

With floured hands, roll spoonfuls of the dough into small balls.

After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)

To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

Ingredients

Olive Oil

Olive Oil

2 tbs

Butter

Butter

25g

Beef

Beef

750g

Celery

Celery

150g

Carrots

Carrots

150g

Leek

Leek

2 chopped

Swede

Swede

200g

Red Wine

Red Wine

150ml

Beef Stock

Beef Stock

500g

Bay Leaf

Bay Leaf

2

Thyme

Thyme

3 tbs

Parsley

Parsley

3 tblsp chopped

Plain Flour

Plain Flour

125g

Suet

Suet

60g

Garlic Clove

Garlic Clove

2 cloves minced

Baking Powder

Baking Powder

1 tsp

Onion

Onion

175g

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