Beef and Dumpling Stew

Name: Beef and Dumpling Stew
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4 portions
Ingredients: 50 g cheddar cheese; 4 sprigs fresh parsley; 140 g plain flour; 20 g butter; 1 tsp baking powder; ¼ tsp salt; ¼ tsp ground black pepper; 40 g fresh milk; 1 egg; 70 g plain flour; 800 g stewing steak; ¾ tsp salt; ¾ tsp ground black pepper; 150 g yellow onion; 15 g olive oil; 1 beef stock cube (for 0.5 l); 1 dried bay leaf; 4 sprigs fresh thyme; 500 g water; 500 g ale; 150 g button mushroom; 100 g carrot

4.4 5 ratings

Prep. 20 min

Total 1 h 55 min

4 portions

Ingredients

Dumplings

cheddar cheese cut in pieces
50 g
fresh parsley leaves only
4 sprigs
plain flour
140 g
butter
20 g
baking powder
1 tsp
salt
¼ tsp
ground black pepper
¼ tsp
fresh milk
40 g
egg
1

Stew

plain flour
70 g
stewing steak (chuck, short ribs, brisket, oxtail, shank and neck), cut in pieces (5 cm)
800 g
salt
¾ tsp
ground black pepper
¾ tsp
yellow onion cut in halves
150 g
olive oil plus 2 tbsp for pan-frying
15 g
beef stock cube (for 0.5 l) crumbled
1
1 tsp beef stock powder, homemade or store-bought
dried bay leaf
1
fresh thyme leaves only
4 sprigs
water
500 g
ale
500 g
500 g beef stock
button mushroom cut in quarters
150 g
carrot cut in slices (5 mm)
100 g
fresh parsley (optional) leaves only, to garnish