Classic Beef Stew

with Dumplings
Traditionally made with suet, we've used butter in our dumplings to keep things simple!
1,210 Reviews
Cals 988 · Prot 48 · Carbs 98 · Fat 47
Family Friendly
Try Hello Chef Now
30 min
Classic Beef Stew with Dumplings
Traditionally made with suet, we've used butter in our dumplings to keep things simple!
1,210 Reviews
Cals 988 · Prot 48 · Carbs 98 · Fat 47
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
Salted 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 5*6*11*
15 ML
Water
200 ML
Dried bay leaves
1 Piece
Black pepper
0.5 Tsp
Dumplings
Salted 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, *5 Eggs, *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) 4114 / 988
Fats (g) 47.2
of which saturated (g) 25.6
Carbohydrates (g) 98
of which sugars (g) 21
Fibers (g) 9.4
Proteins (g) 48.4
Salt (g) 2.5
*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

Make dumplings

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 8/8/16 dumplings. Refrigerate until step 4.
Prep

2 Prep

Peel and mince the garlic. Peel and finely dice the carrot and onion Shred the cabbage finely.
Fry base

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 and 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!
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 and bake for 20 min or until the dumplings have puffed up.
Serve

5 Serve

Divide the stew among bowls, garnish with the fresh parsley and serve immediately.
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