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Beef stew and dumplings

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A healthier take on a classic dish, with extra vegetables and a rich gravy.
Serves
6
Prep
25 minutes
Cook
approx 2 hours
Each 50g serving contains (excludes serving suggestion)
KCal
304
Carbs
30.30g
Protein
28.60g
Fat
5.70g
Saturates
1.50g
Sugars
7.20g
Salt
1.00g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tsp sunflower oil
500g lean beef, cubed
300g onions, chopped
300g carrots, chopped
1 stick celery (60g), sliced
250g mushrooms, sliced
300g potatoes, diced
1 tbsp plain flour
1 low-salt stock cube (beef or vegetable) dissolved in 1.5L boiling water
For the dumplings:
200g wholemeal flour
1 tsp baking powder
good pinch white pepper
1 tsp dried thyme
1 tbsp chopped fresh parsley
100ml semi-skimmed milk
1 tsp olive oil
Method
  1. Preheat the oven to 180°C/gas 4. Add the oil to a large pan, and after 2–3 minutes add the beef. Stir for 2 minutes, then once the meat has sealed, add the onions, carrots, celery and mushrooms, and cook for 3–4 minutes.
  2. Add the potatoes and sprinkle the flour over the dish, coating the beef and vegetables evenly.
  3. Gradually pour in the stock, stirring constantly. Simmer for 2–3 minutes until it thickens.
  4. Remove from heat and place in an overproof dish, cover and cook in the oven for 1¼ hours.
  5. After the stew has been cooking for 1 hour, make the dumplings: Add the flour, baking powder, pepper, thyme and parsley to a bowl, then gradually stir in the milk, mixing well to form a soft dough. So the dough doesn't stick, use the olive oil to oil your hands, then roll the dough into six balls and set aside.
  6. Place the dumplings on top of the stew and cook uncovered for 15–20 minutes until they are cooked with a light crust, but still soft.
Chefs tips
  • Make this classic dish veggie-friendly by replacing the lean beef with a meat substitute, or by simply adding more vegetables.
  • To lower the carbohydrate count of this dish, try making smaller dumplings or leave them out completely.
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