Beef Dumpling Stew

Name: Beef Dumpling Stew
Yield: 6
Cuisine: Británica
Ingredients: 125 g Wheat flour; 25 g Butter; 750 g Veal; 2 tablespoons Olive oil; 175 g Onion; 2 cloves Garlic; 150 g Carrot; 150 g Celery; 1 teaspoon Baking Powder; dashes Water; 3 tablespoons Thyme; 2 Bay Leaf; 3 tablespoons Parsley; 500 g Beef Stock; 150 ml Red Wine; 2 Leek; 200 g Swede; 60 g Suet

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Contains allergens

Cereales con glutenLecheApio

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein21 %31 g
Carbs23 %33 g
Fat56 %36 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	599 kcal	139 kcal
Protein	31 g	7.2 g
Carbs	33 g	7.7 g
Fat	36 g	8.4 g

One serving is about 431 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty58/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: BritishKeeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - British

Ingredients

125 g Wheat flour
25 g Butter
750 g Veal
2 tablespoons Olive oil
175 g Onion
2 cloves Garlic (minced)
150 g Carrot
150 g Celery
1 teaspoon Baking Powder
dashes Water
3 tablespoons Thyme
2 Bay Leaf
3 tablespoons Parsley (chopped)
500 g Beef Stock
150 ml Red Wine
2 Leek (chopped)
200 g Swede
60 g Suet

Instructions

Preheat the oven to 180C/350F/Gas 4.
For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
Sprinkle over the flour and cook for a further 2-3 minutes.
Add the garlic and all the vegetables and fry for 1-2 minutes.
Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
For the dumplings, sift the flour, baking powder and salt into a bowl.
Add the suet and enough water to form a thick dough.
With floured hands, roll spoonfuls of the dough into small balls.
After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.