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Tender beef stew with dumplings

  • 6 to 8

A warming beef stew with potato dumplings, flavoured with parsley, suitable from 9 months

tender-beef-stew-with-dumplings_48697
  • 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
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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.

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