Winter Beef Stew with Cheesy Dumplings
Recipe supplied by: Karen Myors
Ingredients
- Oil
- 1 kg Cubed Chuck Steak
- 1 Large Onion, chopped
- 2 Garlic Cloves, crushed
- 1 Punnet Mushrooms, sliced
- 2 Carrots, chopped
- 1 Tblspn Tomato Paste
- 4 cups Beef Stock
- 2 Bay Leaves
- 2 Tblspn Parsley
- 3 Thyme Sprigs
- Salt & Pepper
- DUMPLINGS
- 225 g Flour
- 3 tspn Baking Powder
- 70 g Grated Cheese
- 150 ml Milk
- 2 Tblspn Oil
Method
- Heat Oil in Casserole and seal beef, then remove
- Saute onion, garlic and mushrooms
- Add 2 heaped Tblspn Flour and stir in to cook
- Add carrots, 3 cups of stock and seasonings
- Boil then add beef, simmer and reduce for 1 hour
- Add 1 cup stock, and reduce for 30 mnutes
- DUMPLINGS
- Sift the flour and Baking Powder
- Add the cheese and mix
- Combine milk and oil
- Add flour mix to milk to form a dough
- Top meat mix with dollops of dough
- Sprinkle with more cheese
- Cook in 180C oven for 30-40 minutes until golden
Cooking Tips & Tricks
To serve
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- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 16.07.2015
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