Beef and Vegetable Stew with Parsley Dumplings

Maggi

Maggi

Standard Supplier 28th August 2014

Beef and Vegetable Stew with Parsley Dumplings

As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Portions: 10

Ingredients

  • Ingredients
  • TO MAKE THE BEEF STEW:
  • 5tbsp butter
  • 1.1kg of diced chuck steak
  • 1 small onion, finely chopped
  • 5tbsp flour
  • 4tbsp MAGGI Beef Liquid Fonds Concentrate
  • 1.5Ltr water
  • 160g MAGGI Rich & Rustic Tomato Sauce
  • 1tsp oil
  • 1 large onion, sliced
  • 180g potato, diced
  • 180g carrot, diced
  • 180g swede, diced ½ yellow pepper, finely diced
  • TO MAKE THE SUET PARSLEY DUMPLINGS:
  • 90g suet
  • 1tsp 2alt
  • ½tsp pepper
  • Handful fresh parsley, finely chopped (or 1tsp dried parsley)
  • 1tsp baking powder
  • 225g water
  • 30g Plain flour
  • 20g MAGGI Beef Liquid Fonds Concentrate
  • 1Liter water
  • 100g MAGGI Rich & Rustic Tomato Sauce
  • 90g Suet 10 field mushrooms
  • Handful fresh parsley, finely chopped
  • 1tsp Baking powder 10 field mushrooms
  • Water to make the dough
  • 600g Chuck steak, small dice
  • 1 Small onion, finely diced
  • 30g Unsalted butter
  • 180g Self raising flour

Method

Method
1. Heat the butter to a large pan and sear the chuck steak. Remove and set aside. Add the onions to the same pan and fry until softened, then add the flour and cook on a low heat for 2-3 minutes or until golden.
2. In a large pan and 1 litre of water and the beef fond and bring to a boil. Slowly add the stock to the onions, stirring continuously to make a smooth sauce and deglaze the pan, then add the MAGGI Rich & Rustic Tomato Sauce. Place the seared chuck steak back into the pan.
3. Bring the beef stew to a simmer and allow to slow-cook for 2-2½ hours, or until the meat is tender. Add the potato, carrot and swede and cook until softened then pour the stew into a casserole dish.
4. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet, parsley and enough water to form a thick dough. With floured hands, roll 10 spoonful’s of the dough into small balls.
5. Place the dumplings on top of the casserole and bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 25 to 30 minutes.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.