Mum’s Beef Soup-Based Stew

Mum’s amazing Beef Stew that I’ve had since I was a kid!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Turn the Ninja to SAUTE. Add 1 tablespoon of Olive oil. Once the oil is hot and shimmering, add half of the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. The cubes should be in a single layer and not too crowded so that they brown nicely. Let the cubes of beef cook undisturbed for 4 to 5 minutes until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and brown all over, about 4 additional minutes. Transfer the seared meat to a clean plate or bowl and then repeat with the rest of the beef.

Step 2

Now fry the chunks of onions in some more olive oil, scraping the bottom of the pot to deglaze.

Step 3

Pour in 300ml of beef stock to deglaze, then add all vegetables and beef. Pressure cook on high for 35 minutes.

Step 4

Once pressure cooking has finished, naturally release for 10 minutes, then quick release. Stir in the tomato soup, oxtail soup, baked beans and marrowfat peas. Simmer on a medium heat for 5 minutes.

Step 5

Add dumpling mix per instructions and simmer for 20 minutes on a medium heat, flipping them over halfway to finish.

Step 6

Add diced beef and onions (cut chunky) into pan with water to cover and both stock pots. Bring to boil and simmer till beef tender. (Might need to add more water as it cooks)

Step 7

Make sure you have about 300 ml of stock left. Transfer it all into clean big pan. Cook chunky cut carrots and swede in another pan, adding charlottes when root vegs half cooked.

Step 8

Make dumplings and add to veg. The dumplings will cook on simmer same time as the potatoes.

Step 9

Take dumplings out and set aside. Drain and add veg to other pan with meat and onion and stock. Add beans, peas, and soups and bring back up to boil.

Step 10

Add the dumplings and finish off by simmering all together for 15 - 20 mins on low.