Beef Dumpling Stew

Name: Beef Dumpling Stew
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 4 servings
Cuisine: home_style
Ingredients: 30 ml Olive oil; 50 g Butter; 750 g Beef; 141 g Flour; 6 g Garlic; 175 g Onion; 150 g Celery; 150 g Carrot; 180 g Leek; 200 g Swede; 150 ml Wine; 500 ml Beef stock; 2 pcs Bay leaf; 9 g Thyme; 15 g Parsley; 10 ml Worcestershire sauce; 10 ml Balsamic vinegar; 5 g Baking powder; 60 g Suet; 60 ml Water; 10 g Salt; 600 g Potato; 50 ml Milk

kcal

Carbs: 78g
Protein: 38g
Fat: 60g

Per serving

Prep
15 min
Cook
140 min
Servings
4
Difficulty
Medium

Ingredients

30 mlOlive oil
50 gButter
750 gBeef
141 gFlour
6 gGarlic
175 gOnion
150 gCelery
150 gCarrot
180 gLeek
200 gSwede
150 mlWine
500 mlBeef stock
2 pcsBay leaf
9 gThyme
15 gParsley
10 mlWorcestershire sauce
10 mlBalsamic vinegar
5 gBaking powder
60 gSuet
60 mlWater
10 gSalt
600 gPotato
50 mlMilk

Instructions

1
Make the stew
- Preheat the oven to 180 °C.
- Heat oil and 25 g butter in an ovenproof casserole. Brown the beef in batches.
- Sprinkle 2 tbsp (approx. 16 g) flour over the meat and cook for 2–3 minutes.
- Add garlic and all vegetables and fry for 1–2 minutes.
- Stir in the red wine, beef stock and herbs. Add Worcestershire sauce and balsamic to taste, season with salt and pepper.
- Cover and transfer to the oven; cook about 2 hours, until meat is tender.
2
Make the dumplings
- Sift flour, baking powder and 1 tsp salt into a bowl.
- Add suet and enough water to make a firm dough.
- Roll spoonfuls into small balls with floured hands.
- After 2 hours of stewing, remove the lid, place dumplings on top, cover and bake 20 minutes more, until risen and tender.
3
Mashed potato & serve
- Boil, drain and mash the potatoes with 25 g butter and 50 ml milk. Season.
- Place a spoonful of mashed potato on each plate, top with stew and dumplings and sprinkle with chopped parsley.