Italian stew with cheesy herb dumplings

Submitted by Kath spencer

Italian stew with cheesy herb dumplings

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Serving: 3
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes


  • Stew:
  • 800g of diced beef (throw a handful of plain flour in the bag with the meat and give it a toss to coat before putting in the sc)
  • 1 can of crushed tomato
  • 1 beef stock cube in 1/2c of water
  • 1/2 c red wine (optional)
  • Chopped onion
  • 1tbl spoon dried oregano,
  • 1tbl spoon dried parsley
  • 1tbl spoon dried basil
  • Steamed veg of your choice: I used carrots and broccoli. Just put them in an oven bag for inclusion later.
  • Dumplings:
  • 1 cup sr flour (wholemeal or white or mix of the two)
  • 2 tblspn butter
  • Milk to combine
  • Cheese herbs etc (I used Parmesan and oregano)


  • Stew:
  • Flour the meat (just put a handful of flour in a bag with the beef chunks and toss to roughly coat)
  • Put all stew ingredients in
  • Give it a stir to combine everything
  • Dumplings:
  • Rub butter and flour to breadcrumb consistency.
  • Mix in cheese and or herbs (I used oregano)
  • Pour a little milk at a time mixing until it comes together
  • Wet hands and roll into balls (even sized, about walnut sized works well)
  • Pop in onto of the stew (to one side if also putting veg in)
  • Cook for 8 hours on low (but longer would be fine)
  • Steamed veg:
  • cut up some carrots and broccoli (or whatever!) and put in an oven bag
  • 1.5 hours before you want to eat it put the oven bag of veg in on top of the stew next to the dumplings
  • Enjoy

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