Classic Beef Stew

with Dumplings

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Instructions

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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.

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2 Prep

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

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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 garlictomato paste, small flour and small butter. Fry for 1 min further.

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4 Stew

Add the pulled beefred vinegar, dijon mustard, sugar, marmite, chicken jus worcestershire sauce, measured waterbay 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, until the dumplings have puffed up.

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5 Serve

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

Tips for fussy eaters

Serve their stew with mashed potato.

Pro tip

If you have an oven proof casserole dish, you can use it to both fry the base and bake the stew!

Traditionally made with suet, we've used butter in our dumplings to keep things simple!

Cooking Time: 30 min

Cals 868 · Prot 25 · Carbs 96 · Fat 46

Ingredients

Number of people

Stew

Pulled beef 250 Grams
Garlic cloves 2 Pieces
Carrot 1 Piece
Brown onion 1 Piece
White cabbage 300 Grams
Tomato paste 50 Grams
Plain flour 15 Grams
Salted butter 10 Grams
Red vinegar 15 ML
Dijon mustard 6 Grams
Brown sugar 5 Grams
Marmite 8 Grams
Chicken jus 150 ML
Worcestershire sauce 15 Grams
Water 200 ML
Dried bay leaves 1 Piece
Black pepper 0.5 Tsp

Dumplings

Salted butter 50 Grams
Grated cheddar 60 Grams
Plain flour 140 Grams
Baking powder 5 Grams
Water 25 ML

Garnish

Fresh parsley 15 Grams

Traditionally made with suet, we've used butter in our dumplings to keep things simple!

Cooking Time: 30 min

Cals 868 · Prot 25 · Carbs 96 · Fat 46

Instructions

photo

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.

photo

2 Prep

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

photo

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 garlictomato paste, small flour and small butter. Fry for 1 min further.

photo

4 Stew

Add the pulled beefred vinegar, dijon mustard, sugar, marmite, chicken jus worcestershire sauce, measured waterbay 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, until the dumplings have puffed up.

photo

5 Serve

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

Tips for fussy eaters

Serve their stew with mashed potato.

Pro tip

If you have an oven proof casserole dish, you can use it to both fry the base and bake the stew!

Ingredients

Number of people

Stew

Pulled beef 250 Grams
Garlic cloves 2 Pieces
Carrot 1 Piece
Brown onion 1 Piece
White cabbage 300 Grams
Tomato paste 50 Grams
Plain flour 15 Grams
Salted butter 10 Grams
Red vinegar 15 ML
Dijon mustard 6 Grams
Brown sugar 5 Grams
Marmite 8 Grams
Chicken jus 150 ML
Worcestershire sauce 15 Grams
Water 200 ML
Dried bay leaves 1 Piece
Black pepper 0.5 Tsp

Dumplings

Salted butter 50 Grams
Grated cheddar 60 Grams
Plain flour 140 Grams
Baking powder 5 Grams
Water 25 ML

Garnish

Fresh parsley 15 Grams
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