Beef Dumpling Stew
By CoffeeMate
A recipe by CoffeeMate. Made with olive oil, butter, beef, plain flour, and more.
Ingredients
- 30 ml Olive Oil
- 25 g Butter
- 750 g Beef
- 30 ml Plain Flour
- 2 cloves, minced Garlic
- 175 g Onions
- 150 g Celery
- 150 g Carrots
- 2, chopped Leek
- 200 g Swede
- 150 ml Red Wine
- 500 g Beef Stock
- 2 Bay Leaf
- 45 ml Thyme
- 45 ml, chopped Parsley
- 5 ml Baking Powder
- 60 g Suet
- 1 splash Water
Preparation Steps
- 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.
Nutrition (per 100g)
- Calories: 742.5 kcal
- Protein: 73.15g
- Carbs: 24.35g
- Fat: 44.29g