Classic Beef Stew
with Dumplings
Traditionally made with suet, we've used butter in our dumplings to keep things simple!
Cals 991 · Prot 52 · Carbs 97 · Fat 47
Family Friendly
30 min
Traditionally made with suet, we've used butter in our dumplings to keep things simple!
Cals 991 · Prot 52 · Carbs 97 · Fat 47
Family Friendly
Ingredients
Stew
Pulled beef
200 Grams
Garlic cloves
2 Piece
Carrot
1 Piece
Brown onion
1 Piece
White cabbage
300 Grams
Tomato paste
50 Grams
Plain flour
10*11*
15 Grams
Butter
4*
10 Grams
Red vinegar
15 ML
Dijon mustard
13*
6 Grams
Brown sugar
5 Grams
Marmite
11*15*
8 Grams
Chicken jus
15*
150 ML
Worcestershire sauce
6*11*
15 ML
Water
200 ML
Dried bay leaves
1 Piece
Black pepper
0.5 Tsp
Dumplings
Butter
4*
50 Grams
Grated cheddar
4*
60 Grams
Plain flour
10*11*
140 Grams
Baking powder
5 Grams
Water
25 ML
Garnish
Fresh parsley
15 Grams
Allergens
*10 Wheat, *11 Gluten, *4 Milk, *13 Mustard, *15 Celery, *6 Fish
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4127 / 991 |
| Fats (g) | 47.3 |
| of which saturated (g) | 25.8 |
| Carbohydrates (g) | 97 |
| of which sugars (g) | 19.1 |
| Fibers (g) | 9.4 |
| Proteins (g) | 52 |
| Salt (g) | 3.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make dumplings
- Preheat the oven to 200°C/180°C fan.
- Place the large butter, cheese, large bag of flour and baking powder in a bowl.
- Using your fingertips, rub the mixture until it resembles breadcrumbs.
- Add the cold measured water and bring the mixture together into a soft dough.
- Shape into 8 dumplings.
- Refrigerate until step 4.
2 Prep
- Peel and mince the garlic.
- Peel and finely dice the carrot and onion.
- Finely shred the cabbage.
3 Fry base
- Heat a pan over a medium heat with a drizzle of oil.
- Once hot, add the carrot, cabbage and onion with a pinch of salt.
- Cook for 5-6 min or until softened.
- Add the garlic, tomato paste, small flour and small butter.
- Fry for 1 min further.
Tip! If you have an oven proof casserole dish, you can use it to both fry the base and bake the stew!
4 Stew
- Add the pulled beef, red vinegar, dijon mustard, sugar, marmite, chicken jus, Worcestershire sauce, measured water, bay leaves, salt and pepper.
- Transfer the lot to an ovenproof dish.
- Top with the dumplings.
- Place the stew in the oven.
- Bake for 20 min or until the dumplings have puffed up.
5 Serve
- Serve the Classic Beef Stew with Dumplings.
- Garnish with the fresh parsley and serve immediately.
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