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BEEF & STOUT STEW WITH POTATO DUMPLINGS

PREP TIME: SERVES: 8

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.

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Johns Rd,
Virginia SA 5120
(08) 8380 9096

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