fbpx

BEEF & STOUT STEW WITH POTATO DUMPLINGS

PREP TIME: 25 MINS

COOKING TIME: 3 HOURS

SERVES: 8

INGREDIENTS

½ cup olive oil
1kg stewing beef, trimmed and cut into 2cm cubes
¼ cup plain flour
1 large brown onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 large carrot, peeled and chopped
1 stick celery, peeled and chopped
2 tablespoons tomato paste
375ml bottle stout
2 cups (500ml) beef stock
300g button mushrooms, halved
Salt flakes and freshly ground black pepper
1 tablespoon lemon thyme leaves

 

Potato Dumplings

500g cold Spud Lite mashed potato
1 ½ cups (225g) self-raising flour
60g butter, diced
1 cup grated cheddar
1 egg, lightly beaten
1 tablespoon grainy mustard
2 tablespoons flat leaf parsley, roughly chopped
Salt flakes and freshly ground black pepper

METHOD

1. Heat 2 tablespoons of the oil in a large non-stick saucepan over medium-high heat. Place the beef in a plastic bag, add the flour, tossing until well coated. Brown the beef in small batches, adding an additional 2 tablespoons of oil, if required, then set aside for later.

2. Add 1 tablespoon of the remaining oil to the same pan over a low heat, add the onion, garlic, carrots and celery, cover and cook for 10 minutes or until onion is soft. Add tomato paste, cook for 2 minutes.

3. Return the beef to the pan with mushrooms, pour over the stout and stock. Slowly bring to a simmer, then reduce heat to very low, cover and cook for 2 hours.

4. Remove lid from beef, bring to boil, and cook for a further 15 minutes to help reduce and slightly thicken the gravy. Add thyme and check the seasoning, adjusting accordingly.

5. For the potato dumplings, preheat oven to 200°C (180°C fan-forced).

6. Combine flour, butter, cheddar, salt and pepper together in a food processor, pulsing until mixture resembles fine breadcrumbs.

7. In a medium mixing bowl, combine cold mashed potato, egg, mustard, parsley, salt and pepper, stirring until combined. Add the flour mixture, stirring until mixture comes together as a soft dough. Evenly divide dough into eight pieces, rolling each into a ball.

8. Place dough balls on top of stew. Place pot on a baking tray in preheated oven for 30 minutes or until the dumplings are puffed and golden.

YOU MIGHT ALSO LIKE…

Roasted Harissa Chicken and Vegetable Tray Bake

Roasted Harissa Chicken and Vegetable Tray Bake

ROASTED HARISSA CHICKEN AND VEGETABLE TRAY BAKEPREP TIME: 20 MINS + MARINATING TIMECOOKING TIME: 1 HOURSERVES: 4INGREDIENTS   4 Chicken Marylands, slashed on the diagonal2 tablespoons harissa paste2 tablespoons lemon juice2 tablespoons olive oil750g bag Spud Lite...

Potato, Lentil and Cauliflower Curry

Potato, Lentil and Cauliflower Curry

POTATO, LENTIL AND CAULIFLOWER CURRYPREP TIME: 15 MINSCOOKING TIME: 40 MINSSERVES: 4INGREDIENTS 1 small cauliflower head, separated into florets2 teaspoons vegetable oil1 large brown onion2 cloves garlic, crushed2 teaspoons grated ginger2 tablespoons mild Indian curry...

One Pot Chicken, Lemon, Tarragon and Potato Casserole

One Pot Chicken, Lemon, Tarragon and Potato Casserole

ONE POT CHICKEN, LEMON, TARRAGON AND POTATO CASSEROLEPREP TIME: 20 MINS COOKING TIME: 1 ½ hours SERVES: 4 - 6 INGREDIENTS   1 tablespoon olive oil6 chicken chops (bone in chicken thighs with skin)300g shallots, blanched and peeled200g smoked bacon, chopped3...

Want more Spud Recipes? Join the Spud Team for access to our delicious recipes and tips!