Beef Stew and Dumplings Recipe

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories and is suitable for vegetarians.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can replace butter in cooking.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients.

Dice the onions and set them aside.

Peel and chop a few cloves of garlic.

Dice the brisket beef into nice-sized pieces, trimming off any gristle.

Season the beef with salt and pepper.

Heat olive oil in a Dutch oven and sear the beef until golden brown on all sides in small batches.

Remove the beef and add diced onions and a bit of butter to the pot; sweat them down.

Add a little flour to the onions to make a roux and stir.

Pour in red wine to deglaze the pot, scraping up any browned bits.

Add beef stock to the pot and return the seared beef along with its juices.

Prepare the dumplings by mixing self-raising flour and suet in a bowl, adding chopped parsley stalks and thyme.

Season the dumpling mixture with salt and pepper, then add a splash of water to form a sticky dough.

Roll the dumpling dough into small balls and refrigerate them.

Peel and cut the carrots and leeks into large chunks.

Blanch the carrots and leeks in boiling salted water until tender, then drain.

After the stew has cooked and the beef is tender, drop the dumplings into the stew and cook for 40-50 minutes.

Add the blanched carrots and leeks to the stew for the last 20 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens