Hearty Beef and Carrot Stew with Herb-Crusted Dumplings
This comforting and flavorful recipe features a rich beef and carrot stew topped with fluffy herb-infused dumplings. Perfectly seasoned and baked to golden perfection, this dish is a hearty meal that is sure to warm you up on a chilly winter night.
Ingredients
For Beef and Carrot Stew | |
|---|---|
| 1 ½ | lbs braising beef, trimmed of fat and cubed |
| 2 | tablespoons plain flour |
| 1 | ounce butter |
| salt to taste | |
| black pepper to taste | |
| 2 | medium onions, peeled and chopped |
| 2 | garlic cloves, peeled and finely diced |
| 4 | large carrots, peeled and diced |
| 2 | small turnips, peeled and finely diced (optional) |
| 8 | ounces chopped plum tomatoes |
| ½ | pint beef stock (made up with half water and beer or beef stock, made up with half water and wine) |
For Dumplings | |
| 8 | ounces self-raising flour |
| 1 | teaspoon dried herbs (such as parsley, sage, thyme, marjoram, and rosemary) or freshly chopped mixed herbs (such as parsley, sage, thyme, marjoram, and rosemary) |
| 4 | ounces shredded vegetable suet or grated frozen butter |
| water, to mix | |
Instructions
For Beef and Carrot Stew | |
|---|---|
| 1. | Begin by tossing the meat in flour seasoned with salt and pepper. |
| 2. | In a large frying pan, fry the meat in butter over medium to high heat until browned, turning constantly. |
| 3. | Once browned, remove the meat and set it aside. |
| 4. | In the same pan, fry onions, garlic, carrots, and optional vegetables until golden and colored. |
| 5. | Transfer the meat and fried vegetables to an oven-proof casserole dish, add chopped tomatoes and beef stock, mix well, cover, and bake in a preheated oven at 170°C/325°F/Gas Mark 3 for 2 hours. |
| 6. | Twenty minutes before the end of cooking time, remove the lid, add the dumplings on top of the stew, and continue baking uncovered until the dumplings are golden brown and crispy. |
| 7. | Serve the stew immediately with steamed cabbage, greens, and baby potatoes. |
For Dumplings | |
| 1. | In a mixing bowl, combine flour with salt, pepper, and herbs. |
| 2. | Stir in suet or grated frozen butter, then carefully add water while mixing until the dumpling dough is soft but not sticky. |
| 3. | Shape the dough into 8 round dumplings and place them on top of the beef stew 20 minutes before the end of cooking. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 4692.3 kcal |
| Protein | 44.5 g |
| Fat | 480.6 g |
| Carbohydrates | 63.4 g |
| Fiber | 5.4 g |
| Sugar | 7.4 g |
Published on Aug 14, 2024 by Luminița