Beef and Vegetable Stew with Herb Dumplings
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Ingredients
- 700 g braising beef, diced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, sliced
- 900 ml beef stock
- 150 g self-raising flour
- 75 g suet
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 611 kcal
- Protein
- 41.7 g
- Carbohydrate
- 37.2 g
- of which sugars
- 6.7 g
- Fat
- 32.1 g
- of which saturates
- 14.8 g
- Fibre
- 3.8 g
- Salt
- 2.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a large casserole and brown the beef in batches for 10 minutes, then lift out.
- 2
Add the onion, carrots and celery and cook for 8 minutes, then return the beef with the beef stock.
- 3
Cover and simmer gently for 1 hour until the beef is starting to tenderise.
- 4
Mix the self-raising flour, suet and parsley with a pinch of salt and enough cold water to form a soft dough, then shape into 8 small dumplings.
- 5
Drop the dumplings onto the stew, cover and cook for a further 20 minutes until the beef is tender and cooked through with no pink remaining and the dumplings are fluffy.
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