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Hearty Beef Stew with Butter Dumplings
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Serving:
4
Prep Time
20
minutes
mins
Cook Time
6
hours
hrs
30
minutes
mins
Total Time
6
hours
hrs
50
minutes
mins
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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