BEEF STEW WITH CHEESY DUMPLINGS RECIPE | DELICIOUS. MAGAZINE
This beef stew recipe is slow cooked to tender perfection, then it’s topped off with savoury cheddar dumplings.
Provided by delicious. magazine
Total Time 0 minutes
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat 2 tbsp of the oil in a large heavy-based casserole dish over a high heat. Season the beef cubes, then toss in flour and shake off the excess. Add half the beef to the hot oil and fry for 3-4 minutes or until golden brown all over. Remove with a slotted spoon and set aside while you repeat with the rest of the beef.
- Meanwhile, put the shallots in a large bowl, cover with boiling water and leave for 3-4 minutes. Drain, then refresh in cold water. Peel and trim their bases and halve if large.
- Add the remaining oil to the pan, then add the shallots and carrot. Season, then fry over a medium heat for about 5 minutes, stirring. Add the mushrooms, turn up the heat and add a splash of water. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally.
- Return the meat to the pan with the red wine, stock and bouquet garni. Cover and bring to the boil, then reduce the heat and simmer for 2½ hours. Stir occasionally to stop it sticking. (Add a little water if it gets too dry.) Stir in the mustard and cook over a medium-high heat, uncovered, for 15 minutes to thicken slightly.
- Remove half the stew, tip into a plastic container and leave to cool. Seal, then freeze for up to 3 months.
- While the stew cooks, make the dumplings. Mix half the quantities of flour, butter, mustard, cheese and parsley with some salt and black pepper and a splash of water until you get a soft dough. Roll into 8 small walnut-size balls, add to the top of the stew and cook for a final 10-15 minutes, covered with a lid. Serve.
- To cook the frozen stew, defrost overnight in the fridge, put into a casserole and bring to the boil. Meanwhile, make the dumplings using the other half of the ingredients and finish the recipe as in step 6.
Nutrition Facts : Calories 435kcals, FatContent 20.1g (8.4g saturated), ProteinContent 38.4g, CarbohydrateContent 10.9g (5.7g sugar), FiberContent
HOW TO MAKE CHINESE DUMPLINGS | CHINA SICHUAN FOOD
How to make Chinese dumplings from scratch, with pork and chive as filling
Provided by Elaine
Categories staple
Total Time 90 minutes
Prep Time 60 minutes
Cook Time 30 minutes
Yield 3
Number Of Ingredients 17
Steps:
- Wrappers
- Filling
- Pan-fried version
- Boiled dumplings (??)
Nutrition Facts : Calories 1021 kcal, CarbohydrateContent 83 g, ProteinContent 39 g, FatContent 57 g, SaturatedFatContent 14 g, CholesterolContent 205 mg, SodiumContent 794 mg, FiberContent 5 g, SugarContent 2 g, ServingSize 1 serving
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