Matt Preston's traditional stew and herb dumplings recipe | delicious. Australia

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and is versatile.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces calories and can be made easily.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Heat oil in a large pot over medium heat until shimmering.

Add diced beef and brown on all sides, about 5-7 minutes.

Remove beef and set aside; add onions, carrots, and celery to the pot.

Sauté until softened, about 4-5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Return beef to the pot; add potatoes, broth, bay leaves, thyme, and parsley.

Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours until beef is tender.

In a bowl, mix flour, baking powder, salt, and herbs for dumplings.

In another bowl, whisk together milk, melted butter, and egg.

Combine wet and dry ingredients until just mixed; do not overwork.

Drop spoonfuls of dumpling batter onto the simmering stew.

Cover pot and cook dumplings for 15-20 minutes until fluffy and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens