WINTER VEGGIE STEW WITH WHOLESOME LUMPY DUMPLINGS …
This warming stew is the perfect vegetarian dish to enjoy over the winter. Topped with hearty dumplings, it's brilliant for warding off the winter chill.
Provided by Nick Knowles
Yield Serves 6
Number Of Ingredients 1
Steps:
Start by making the dumplings. Rub the butter into the flour and mix with the Cheddar and thyme. Add just enough cold water to bring the mixture together to a soft dough and divide into 5–6 small dumplings.
Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large casserole dish and fry the onion and celery over a low heat for 10 minutes until soft and translucent. Add the flour into the pan, whisking constantly to make a roux. Add in the Marmite and tomato purée followed by the stock, a glug at a time, whisking all the while to make a smooth base to the stew.
Throw the carrots, parsnips, swede, sweet potatoes, rosemary and bouquet garni into the dish and bring to a boil. Cook the stew, with the lid off, for 5-7 minutes. The vegetables should be cooking nicely but still have a bite to them.
Rinse the orzo pasta well, in a sieve, and the pour into the casserole along with the chestnuts. Season well and place the dumplings on top of the casserole. Sprinkle over a little chopped rosemary and bake in the oven, with the lid off, for 20-30 minutes until the dumplings are puffed up and nicely cooked and the vegetables are tender.
BEEF STEW WITH LIGHT HERBY DUMPLINGS RECIPE - BBC FOOD
A little bit of patience will be rewarded with this rich beef stew with parsnip, butternut squash and fluffy dumplings.
Provided by Deborah Reddihough
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula.
- Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.
- Put the dish in the oven (without a lid) and cook for 1 hour.
- Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
- For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
- Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
- When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately.
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Category Dinner
Calories 340 calories per serving
- Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
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- Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.
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Calories 547 calories per serving
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Calories 435kcals per serving
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