Beef stew and dumplings

Name: Beef stew and dumplings
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Cuisine: European
Ingredients: 500g casserole beef; 300g mushrooms; Large knob butter; 2 teaspoons garlic powder; 2 finely chopped onions; 3-4 carrots, sliced; 1 tablespoon tomato puree; 2 tablespoons plain flour; 250ml red wine; 1 Beef stock pot; Boiling water; 100g self raising flour; 50g beef or vegetable suet; 1/4 teaspoon table salt; 1/4 teaspoon ground black pepper; Cold water

12 steps

Prep:1hCook:2h

Hearty beef stew and dumplings. Perfect for a winter evening, with a large glass of red wine.

Updated at: Thu, 17 Aug 2023 13:16:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories352.3 kcal (18%)

Total Fat15.4 g (22%)

Carbs24 g (9%)

Sugars4.1 g (5%)

Protein22.7 g (45%)

Sodium398.3 mg (20%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Stew

500gcasserole beef

300gmushrooms

butter

large

2 teaspoonsgarlic powder

1 tablespoontomato puree

2 tablespoonsplain flour

250mlred wine

1beef stock pot

water

boiling

Dumplings

100gself raising flour

50gbeef suet

or vegetable

¼ teaspoontable salt

¼ teaspoonground black pepper

water

cold

Instructions

For the stew

Step 1

Preheat the oven to 160°C.

OvenPreheat

Step 2

On a medium heat, brown the beef in the pot, in a drizzle of oil. Set aside.

Step 3

In the same pot, melt the butter and add the mushrooms. Cook until the liquid has evaporated, then add the garlic powder and stir in thoroughly. Cook for an additional two minutes and then set aside.

Step 4

Again, in the same pot, turn down the heat and slowly caramelise the onions in a drizzle of oil (this can take up to half an hour). Once the onions are cooked, turn the heat back up to medium, add in the carrots and cook for 5 minutes.

Step 5

Re-add the beef and mushrooms to the pot and stir in the tomato puree before adding the flour, stirring for a good 2-3 minutes to make sure everything is evenly coated and the flour is cooked off.

Step 6

Add the wine and cook until all the alcohol is boiled off. The whole mix should look thick and glossy at this stage.

Step 7

Add the stock and boiling water from the kettle until the liquid just covers the contents of the pot. Stir well and bring to the boil.

Step 8

Cover, and place the pot in the oven for an hour, stir, add more water as needed, and return to the oven for an additional hour. If adding dumplings, remove the lid and stir the stew. The stew should then remain uncovered for the final half hour of cooking.

OvenHeat

For the dumplings

Step 9

Mix all the dry ingredients together in a bowl.

Bowl

Step 10

Slowly add a tablespoon of water at a time, mixing into the dry ingredients as you go, until the whole mixture just comes together without being sticky. (If you add too much water, just add some more flour back in, to balance it out).

Step 11

Knead the mixture with your hands to form a ball. Roll onto a floured work surface, divide into 8 equal pieces and roll each piece into a smaller ball.

Step 12

Place into the stew pot for the final half hour of cooking, making sure to remove the lid.