- Ingredients:
- Lean Braising Steak – Cut Into 2.5 cm Dice 900g
- Seasoned Flour 40g
- Butter – Salt Free 25g
- Oil 25ml
- Onions – Sliced 225g
- Major Basics Beef Bouillon 30g
- Water – Boiling 575ml
- Cider – Dry 375ml
- Mushrooms – Button 150g
- Carrots – Diced 225g
- Turnips – Diced 225g
- Celery – Sliced 100g
- Dumplings:
- Flour – Self Raising 50g
- Breadcrumbs – Fresh 50g
- Suet 30g
- Chopped Parsley 1 Tbsp
- Lemon Rind – Finely Grated 1/2 Lemon
- Salt To Taste
- Pepper To Taste
- Egg – Beaten 1
Beef In Devonshire Cider with Parsley Dumplings
Beef In Devonshire Cider 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! It also features been created using our Major Basics Beef Bouillon Powder.Beef In Devonshire Cider with Parsley Dumplings – 6 Covers
Ingredients
Method
Method:
Toss meat into seasoned flour.
Heat butter and oil in a pan and quickly brown beef on all sides.
Add onions and cook until soft.
Pour boiling water over Major Basics Beef Bouillon and stir well.
Add to pan.
Add cider.
Bring to boil and remove and residue.
Add carrots, turnips, celery and mushrooms.
To make dumplings, put flour, breadcrumbs, suet, parsley and grated lemon rind in a bowl and mix well. Season with salt and pepper.
Blend in beaten egg.
Use lightly floured hands to shape into 12 dumplings.
Place on top of stew for the last 15 minutes of cooking time.
And enjoy!!
For more recipes why not subscribe to our monthly newsletter, go to www.majorint.com
We’d love to hear from you, whether it’s a recipe using Major Products (obviously), an event or even an amusing story or pic, if it’s published we’ll send you a FREE Personalised Chef Jacket.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
