Beef Dumpling Stew

In an ovenproof casserole, heat the vegetable oil and butter over medium-high heat. Add the beef stew meat and sear until browned on all sides.

Ingredients

500 g of Beef Stew Meat

15 mL of Butter

240 mL of Beef Stock

Equipment

Dutch Oven

Sprinkle the all-purpose flour over the beef and stir to coat, cooking for 2-3 minutes to toast the flour.

Ingredients

225 g of Beef Stew Meat

240 mL of Beef Stock

30 mL of All Purpose Flour

Equipment

Spatula

Add the root vegetables and ground garlic to the pot, sautéing for 1-2 minutes until fragrant.

Ingredients

500 g of Root Vegetables (Carrots, Celery Root, Parsley Root)

5 mL of Ground Garlic

Equipment

Spatula

Stir in the red wine, beef stock, dried herbs, Worcestershire sauce, and balsamic vinegar. Season with salt and black pepper to taste.

Ingredients

225 g of Beef Stew Meat

500 mL of Beef Stock

120 mL of Red Wine

5 mL of Dried Mixed Herbs

15 mL of Worcestershire Sauce

15 mL of Balsamic Vinegar

2½ mL of Salt And Pepper

2½ mL of Black Pepper

2½ mL of Salt

Equipment

Spatula

Cover the pot with a lid, transfer to the oven, and braise for two hours until the meat is tender.

Ingredients

225 g of Beef Stew Meat

Equipment

Dutch Oven

Oven

While the stew cooks, prepare the dumplings by sifting the all-purpose flour, baking powder, and salt into a bowl. Mix in the suet and enough water to form a thick dough, then shape into small balls.

Ingredients

225 g of Beef Stew Meat

240 mL of All Purpose Flour

2½ mL of Salt And Pepper

2½ mL of Salt

10 mL of Baking Powder

120 mL of Suet

Equipment

Bowl

Sieve

Remove the stew from the oven, uncover, and place the dumpling balls on top of the stew. Cover again, return to the oven, and cook for 20 minutes until the dumplings are swollen and tender.

Ingredients

225 g of Beef Stew Meat

Equipment

Dutch Oven

Oven

Serve the stew and dumplings over a portion of mashed potatoes and garnish with freshly chopped parsley.

Ingredients

225 g of Beef Stew Meat

225 g of Root Vegetables (Carrots, Celery Root, Parsley Root)

500 g of Mashed Potatoes

15 mL of Freshly Chopped Parsley

Equipment

Ladle