Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Yield: 6 Servings
Oh, my! This heartwarming dish will surely satisfy not only your tummy but as well as your soul! Try this recipe now and prepare to be amazed. Have a wonderful day, friends. Enjoy!
Ingredients:
Beef Stew
900 g (2 pounds) braising steak/ chuck steak, cubed
2 tablespoons flour seasoned with pinch salt and pepper
480 ml (2 cups) hot beef stock (broth)
80 ml (⅓ cup) red wine or dark ale or more beef stock
3 tablespoons tomato paste
2 tablespoons balsamic vinegar or Worcestershire sauce
3 tablespoons dark soy sauce
1 teaspoon salt
½ teaspoon black pepper
2 large onions, finely diced
2 leeks, white parts only, sliced
5 carrots, sliced
4 parsnips, sliced
2 bay leaves
1 sprig rosemary
Fresh parsley, chopped, to garnish
Salt and pepper, as needed
Light Dumplings (suet free)
125 g (1 c) self-rising flour
125 g (½ c) fat-free yoghurt
1 tablespoon chopped parsley or chives
2 tablespoon grated Parmesan
1 teaspoon garlic granules
½ teaspoon salt
water, as needed, to bind
Suet Dumplings
125 g (1 c) self-rising flour
125 g (1 c) shredded suet or vegetable shortening
1 tablespoon chopped parsley or chives
2 tablespoons grated Parmesan
1 tablespoon horseradish or mustard
1 teaspoon garlic granules
½ teaspoon salt
cold water, as needed, to bind
Directions:
For the Stew:
In a mixing bowl, add flour and beef cubes. Toss until the beef cubes are well coated.
Prepare the slow cooker and preheat to high.
Add the beef stock, soy sauce, balsamic vinegar, red wine, tomato paste, garlic, salt, and pepper. Stir until well combined.
Add the leeks, parsnips, carrots, and onions. Stir until well mixed.
Add the beef, rosemary, and bay leaves. Stir until just mixed, then cook for about 5 hours on a high setting or 8 hours on low.
For the Light Dumplings:
In a mixing bowl, add flour, Parmesan cheese, garlic granules, herbs, and salt. Whisk until well combined.
Add the yoghurt and knead with your hands until well combined.
Add water if the texture becomes too crumbly.
Slice the dough into 6 to 8 pieces.
Roll each piece into small balls.
To Finish the Stew:
Remove the rosemary and bay leaves.
Add the dumplings into the slow cooker and stir until just mixed.
Cover the slow cooker and cook for about an hour.
Add more seasonings if needed.
Garnish each serving with parsley.
Serve and enjoy!
Nutrition Facts:
Calories: 667kcal | Carbohydrates: 69g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 2448mg | Potassium: 1532mg | Fiber: 9g | Sugar: 14g | Vitamin A: 9254IU | Vitamin C: 31mg | Calcium: 156mg | Iron: 6mg
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