BEEF SOUP WITH DUMPLINGS RECIPES

Steps:

• Add the onions and diced beef to pot and click Sear/Saute on high and start. Cook until beef is no longer red on the outside, do not brown. Stir occasionally
• Add in the potatoes and carrots and stir through
• Add in the 2 heaped spoons of cornflour, mixed herbs and a little salt and pepper. Stir through until you can no longer see dry flour
• Pour in the stock. DO NOT STIR. Put the pressure lid on and pressure cook on high for 15 mins. When done leave for 5 minutes then vent.
• Stir through thoroughly then add in the made up dumplings
• Bake/Roast for 15 mins at 180°c

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.