Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4114 / 988
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make dumplings
Preheat the oven to 200°C/180°C fan. Place the large butter, cheese, large bag of flour and bakingpowder in a bowl. Using your fingertips, rub the mixture until it resembles breadcrumbs. Add the cold measuredwater and bring the mixture together into a soft dough. Shape into 8/8/16 dumplings. Refrigerate until step 4.
Peel and mince the garlic. Peel and finely dice the carrot and onion Shred the cabbage finely.
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, tomatopaste, 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!
Add the pulled beef, redvinegar, dijonmustard, sugar, marmite, chickenjus, Worcestershiresauce, measuredwater, bayleaves, 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.
Divide the stew among bowls, garnish with the freshparsley and serve immediately.