Tender beef stew with dumplings
- 6 to 8
A warming beef stew with potato dumplings, flavoured with parsley, suitable from 9 months
- 2 tbsp olive oil
- 1 onion, chopped
- 2 sticks celery, chopped
- 2 carrots, chopped
- 1 clove garlic, crushed
- 2 sweet potatoes, cubed
- 500g beef steak, cubed
- 500ml very low salt beef stock
- 1 tbsp tomato puree
- 1 tbsp vinegar
- 1 tsp thyme
- 1 tbsp parsley
- 1 egg
- 100g breadcrumbs
- 400g potato, grated
- 1 tbsp flour
- 1 tbsp onion, finely chopped for the dumplings
- 1 tbsp parsley, chopped for the dumplings
- 1 pinch black pepper
Method
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Step 1
Turn on the oven at 160C/325F/Gas mark 3.
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Step 2
Heat the oil in a heavy pan and cook the garlic, onion, celery and carrot until soft.
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Step 3
Coat the beef in flour before adding to pan, then add the sweet potato, stock, vinegar, tomato puree and thyme.
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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.
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Step 5
Meanwhile, make the dumplings by mixing the beaten egg, breadcrumbs, flour, onion, parsley and seasoning in a bowl.
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Step 6
Squeeze excess liquid from the potatoes and then add to the mixture.
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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.
Using a low-salt stock cube makes the recipe less salty for your baby.
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