Weeknight Beefy Stew
Nothing says comfort food like a steaming bowl of stew with a yummy homemade dumpling or two to mop up all the juices. This delicious meal has been shared with us by Tenina from Cooking with Tenina. Although this takes nearly an hour to cook, you won't regret the wait when you tuck into it. So many variations - you could practically serve it every night of the week, and they wouldn't notice it is the same recipe. (We dare you!)
Recipe Tester Feedback: "This recipe makes a BIG, flavoursome stew! The included variations are great. We used the mash potato suggestion with the leftover stew to create a second dinner. Hubby thought it was beautiful! He commented that the meat was so soft and that he'll have some for lunch tomorrow!" - Sharree
No: Dairy / Egg / Nuts
*Variations: Can be made without Gluten
Preparation Time 20 minutes
Cooking Time 55 minutes
Can be frozen
- Easy Soda Cream Scone dough - 1 quantity (*use variations below for GF)
- pepper - 1 tsp, freshly cracked black
- garlic cloves - 4, confit (or 3 normal garlic cloves, peeled)
- garlic confit oil - 30g, or olive oil
- onion - 1, brown, halved
- gravy beef - 1.2kg, cubed
- celery - 3 stalks, standard, sliced
- carrots - 2, small, sliced
- mushrooms - 4-5, sliced
- umami paste - 2 Tbsp
- beer - 200g (*can use GF beer if required)
- fish sauce - 20g
- fresh parsley - for serving
- Make the scone dough according to the label instructions, adding pepper (1tsp) to the dough when mixing.
- Line the steaming attachment upper tray with baking paper.
- Using well-floured hands, form dough into small balls or dumplings and place directly onto the upper tray. Set aside.
- Without cleaning bowl, place confit cloves (4), oil (30g) and onion (1) into mixer bowl. Chop Speed 6 / 3 seconds.
- Program 5 minutes / Steaming Temperature / Speed 1.
- Add beef (1.2kg), celery (3), carrots (2), mushrooms (4-5), umami paste (2 Tbsp), beer (200g) and fish sauce (20g). Program 30 minutes / 90C / Reverse+Speed 1.
- Set steaming attachment in place. Program 20 minutes / Steaming Temperature / Reverse+Speed 1.
- Serve in big bowls, with dumplings on top and garnished with snipped parsley.
- Depending on your cut of meat, you can either reduce or add cooking time,but the dumplings still need 20 minutes / Steaming Temperature / Reverse+Speed 1.
- Omit the dumplings, cook stew, pour into a casserole dish and cover with mash. The amount required will depend on the size of your casserole dish, but 750g-1kg of potatoes is a good starting point. Sprinkle with a little grated cheese and cook under a hot grill until cheese is golden.
- Omit the dumplings, cook stew, pour into a casserole dish and cover with a layer of puff pastry. Slash slits in the top of the pastry, brush with egg wash and cook in a 200C oven for 30 minutes, or until top is golden and puffed, and stew is bubbling around the edges.
- For both of these options, you may need to add a little flour at the beginning to help thicken the stew.