Beef stew with dumplings
Beef stew with dumplings requires roughly 2 hours and 30 minutes from start to finish. For $6.33 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 658 calories, 44g of protein, and 39g of fat each. This recipe from bbc.co.uk has 2831 fans. A mixture of water, butter, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. Winter will be even more special with this recipe. Overall, this recipe earns a tremendous spoonacular score of 96%. If you like this recipe, you might also like recipes such as Beef Stew with Dumplings, Beef Stew With Mustard Dumplings, and Herbed Beef Stew and Dumplings.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
1 tsp baking powder
1 tbsp balsamic vinegar, or to taste
750g 1lb 10oz beef stewing steak, chopped into bite-sized pieces
500ml/18fl oz beef stock
25g 1oz butter
150g 5oz carrots, cut into large chunks
150g 5oz celery, cut into large chunks
1 tbsp chopped flatleaf parsley
2 fresh bay leaves
3 tbsp chopped fresh flatleaf parsley
3 tbsp fresh thyme leaves
2 garlic cloves, crushed
2 leeks, roughly chopped
2 tbsp olive oil
175g 6oz baby onions, peeled
2 tbsp plain flour
mashed potato
150ml/5fl oz red wine
pinch salt
salt and freshly ground black pepper
200g 7oz swede, cut into large chunks
water, to make a dough
Worcestershire sauce, to taste
60g 2½oz suet
Equipment:
oven
bowl
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 180C/350F/Gas
2. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
3. Sprinkle over the flour and cook for a further 2-3 minutes.
4. Add the garlic and all the vegetables and fry for 1-2 minutes.
5. 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.
6. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
7. For the dumplings, sift the flour, baking powder and salt into a bowl.
8. Add the suet and enough water to form a thick dough.
9. With floured hands, roll spoonfuls of the dough into small balls.
10. 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.)
11. 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 Information:
covered percent of daily need
