Beef Stew With Winter Vegetables & Parsley Dumplings



Standard Supplier 6th December 2013


Standard Supplier

Beef Stew With Winter Vegetables & 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 Prep Time: 10 mins Cook Time: 3 hours Total time: 3 hours 10 mins


  • 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
  • To make the suet dumplings:
  • 180g flour
  • 90g suet
  • 1tsp 2alt
  • ½tsp pepper
  • Handful fresh parsley, finely chopped (or 1tsp dried parsley)
  • 1tsp baking powder
  • 225g water


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.
Prepare the beef stock by mixing 4tbsp Beef Fonds with 1.5L water in a large pan and bringing to a boil. Add stock to the onions slowly, stirring continuously to make a smooth sauce and deglaze the pan, and then add the MAGGI Rich & Rustic Tomato Sauce. Place the seared chuck steak back into the pan.
While this is cooking, prepare the caramelized onions by adding the oil and sliced onion to a pan and cooking on a low heat, stirring without burning. Set aside.
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, swede and caramalised onion and cook until softened. Pour the stew into a casserole dish.
Make the parsley dumplings by mix the flour, suet, salt, pepper, parsley and baking powder together. Combine with 225g water and roll the mixture into 10 dumplings. 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.
Serving Suggestion:
Substitute the vegetables in this dish for different culinary events: add sweet potato instead of normal potatoes for a Thanksgiving twist, or try using turnip for a Burns’ Night hotpot.

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