BEEF DUMPLINGS SOUP RECIPES

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SLOW COOKER BEEF STEW WITH DUMPLINGS | SAINSBURY'S RECIPES



Slow cooker beef stew with dumplings | Sainsbury's Recipes image

If you have a slow cooker, this beef stew with dumplings recipe pretty much but makes itself: a little prep and you’ll have a hearty, warming dinner ready at the end of the day. This can also be cooked in the oven in a covered casserole for about 1½-2 hours at 160°C, adding the dumplings and cooking for a further 20 minutes. 

Provided by Mark Diacono

Total Time 420 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 4

Number Of Ingredients 20

2 tbsp olive oil
800g diced beef - brisket is a good choice
1 large onion, roughly chopped
3 celery sticks, roughly chopped
3 carrots, peeled and roughly chopped
2 cloves garlic, finely chopped
200g button mushrooms (halved if large)
2 tbsp wholemeal plain flour
1 tbsp tomato purée
400g tin chopped tomatoes
500ml beef or chicken stock
2 bay leaves
2 sprigs of thyme or rosemary, leaves picked and finely chopped
125g self-raising wholemeal flour
Splash of skimmed milk
60g vegetable suet
2 sprigs of thyme or rosemary, leaves picked and finely chopped 
3 tbsp finely chopped parsley
1 clove garlic, very finely chopped

Steps:

  • Season the flour with a good pinch of salt and pepper, then toss the beef in the seasoned flour to coat

    Cook the beef in batches in 1 tbsp of oil in a large frying pan over high heat, turning occasionally, for 5-10 minutes or until brown all over. Transfer to a slow cooker

    Cook the vegetables, garlic and mushrooms in the remaining oil in the pan over a medium heat for 5-10 minutes, until vegetables begin to brown. Stir in the herbs, tomato purée and chopped tomato and cook for a couple of minutes. Add to the beef in the slow cooker

    Pour in the stock and cook for 4 hours on high (or 6 hours on low), until the meat is very tender

    To make the dumplings, combine all the flour, suet and herbs in a bowl and add enough milk to just bring it together. Season with salt and pepper. Roll into 6-8 small balls

    Stir the stew, remove the bay leaves and season to taste

    Evenly top the surface of the stew with the dumplings. Cover and cook for an additional hour with the lid on

    Serve topped with the combined parsley and garlic if using. 

Nutrition Facts : Calories 732 calories, FatContent 33.0 grams, SaturatedFatContent 14.0 grams, SugarContent 14.0 grams, SodiumContent 710.0 milligrams salt, CarbohydrateContent 51.0 grams, FiberContent 9.3 grams, ProteinContent 52.0 grams

INSTANT POT BEEF STEW AND DUMPLINGS - RECIPE THIS



Instant Pot Beef Stew And Dumplings - Recipe This image

Instant Pot Beef Stew And Dumplings are the perfect winter comfort food to load into the pressure cooker on cold winter days. Featuring homemade cheese and parsley suet dumplings along with a beef stew made of beef, swede, potatoes, and onions.

Provided by RecipeThis.com

Categories     Main Course

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 13

Instant Pot
500 g Batches Suet Dumplings Dough
500 g Beef Braising/Chuck Roast (cubes)
1 Large Onion
1 Medium Swede/Rutabaga
6 Medium Potatoes
240 ml Red Wine
1 Tbsp Extra Virgin Olive Oil
1 Litre Beef Stock
1 Tbsp Mixed Herbs
1 Tbsp Thyme
1 Tbsp Parsley
Salt & Pepper

Steps:

  • Peel and slice up your onion and place it into the instant pot with the extra virgin olive oil. Sauté your onion until it starts to change colour. Add in your stewing steak and brown on all sides using the same oil. Then deglaze your instant pot with red wine.
  • Whilst the instant pot is warming up for its sauté, peel and dice your swede and potatoes.
  • Add in your swede, potato and seasoning and mix well.
  • Pour in 1 litre (just over 4 cups) of water or stock until the beef is covered.
  • Pressure cook for 45 minutes followed by a 15 minute natural pressure release. Whilst the stew is cooking make your dumplings and roll into balls.
  • Once the pressure has finished releasing, half the liquid and put half aside to save for beef stock for future recipes. Then stir what is left.
  • Place dumpling balls over and place the lid back on the instant pot. Set the valve to sealing again and cook for 0 minutes and then do a quick pressure release. Your dumplings will be cooked in the time it takes to go to pressure.
  • Once you have released pressure, serve up your stew and dumplings!

Nutrition Facts : Calories 551 kcal, CarbohydrateContent 50 g, ProteinContent 23 g, FatContent 26 g, SaturatedFatContent 7 g, TransFatContent 1 g, CholesterolContent 58 mg, SodiumContent 864 mg, FiberContent 3 g, SugarContent 7 g, UnsaturatedFatContent 19 g, ServingSize 1 serving

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