- 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
Beef and Vegetable Stew with Parsley Dumplings
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
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.
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