Submitted by Kath spencer
Italian stew with cheesy herb dumplings
Serving: 3
Ingredients
- 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)
Instructions
- 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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