Tender beef stew with dumplings
A warming beef stew with potato dumplings, flavoured with parsley, suitable from 9 months
- 2tbsp Olive oil
- 1 Onionchopped
- 1 Stick of celerychopped
- 2 Carrotschopped
- 1 Clove of garliccrushed
- 2 Sweet potatoescubed
- 500g Beef steakcubed
- 500ml Very low salt beef stock
- 1tbsp Tomato purée
- 1tbsp Vinegar
- 1tsp Thyme
- 1tbsp Parsley
- 1 Egg
- 100g Breadcrumbs
- 400g Potatograted
- 1tbsp Plain flour
- 1 Onionfinely chopped for the dumplings
- 1tbsp Parsleychopped for the dumplings
- A pinch of black pepper
Method
step 1
Turn on the oven at 160C/325F/Gas mark 3.
step 2
Heat the oil in a heavy pan and cook the garlic, onion, celery and carrot until soft.
step 3
Coat the beef in flour before adding to pan, then add the sweet potato, stock, vinegar, tomato puree and thyme.
step 4
Bring to boil and simmer for 15 minutes. Transfer to a casserole dish, cover and cook in the oven for 2.5 hours.
step 5
Meanwhile, make the dumplings by mixing the beaten egg, breadcrumbs, flour, onion, parsley and seasoning in a bowl.
step 6
Squeeze excess liquid from the potatoes and then add to the mixture.
step 7
Shape the mixture into balls and coat lightly with flour before dropping into the stew 15 minutes before the end of the cooking time.