RECIPES WITH CARNE PICADA RECIPES

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BEEF STEW WITH CHEESY DUMPLINGS RECIPE | DELICIOUS. MAGAZINE



Beef stew with cheesy dumplings recipe | delicious. magazine image

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

3 tbsp olive oil
1.2kg shin of beef, fat removed, cut into 2cm cubes
3 tbsp plain flour
400g whole shallots
4 carrots, sliced
250g chestnut mushrooms, halved if large
750ml red wine
500ml beef stock
Bouquet garni made of 1 celery stick, small handful each of fresh thyme and flatleaf parsley and 2 fresh bay leaves, tied together
1 tsp Dijon mustard
For the dumplings
125g self-raising flour
50g butter, softened
2 tsp wholegrain mustard
25g mature Cheddar, grated
Handful of fresh flatleaf parsley, finely chopped

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

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