Submitted by Brittany Walters
Hearty Beef Stew with Butter Dumplings
Serving: 4
Ingredients
Beef Stew:
- 600gms Diced Beef
- 3 potatoes
- 2 carrots
- 3 rashers of bacon
- - onion
- frozen peas, corn and beans ~ a shake of each
- 2 wedges of pumpkin
- 2 celery stalks
- generous teaspoon of crushed garlic
- sachet of tomato paste ~2Tbs
- 500ml liquid... I use 1 cup of red wine and 1 cup of beef stock
Butter Dumplings:
- 90gm Plain flour
- 90gm SR Flour
- 90gm Margarine (I have used Butter too)
- 1 teaspoon Salt
- 1/4 cup of milk
Instructions
Beef Stew:
- I literally cube the veges and dice the bacon and onion (except the pumpkin; I dice that small so it boils down to make the sauce)
- Throw it all in together and cook on LOW for 6 hours
- Add the dumplings
- Cook for a further 30/40 minutes.... and voila!
- I did stir it twice while it was cooking, this is also enough liquid to cook the dumplings in too.
Dumplings:
- Rub the butter/margarine into the combined flours and salt
- When it resembles bread crumbs add the milk.
- Roll out into the bench and kneed for a few minutes.
- Roll into tablespoon sized balls
- NB: make sure there is plenty of liquid, there should be following the stew recipe but if not add a cup of hot stock.
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Yum,yum this was a easy one pot meal,my whole family really enjoyed and will be making again.
Can anyone convert the ingredient for the dumplings from grams to tablespoons please.
90 grams flour is 9.93 Tbsps id say the SR flour would be the same 🙂
butter is 6.34 Tbsps
for Melisas info 🙂
My hubby and I love this recipe
Absolutely delicious. Using the pumpkin to make the gravy thicker was a great idea:-)
We make this every winter for the family! It’s a family favourite, and easily converts to pie filling or toast topper for something different. We don’t put the bacon in it – the beef is meaty enough for us.