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Beef & Mushroom Stew with Mini Dumplings

Hearty beef stew with tender mushrooms and flavourful mini dumplings, a comforting meal for chilly days.
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Course Kids, Make Everyday Gourmet
Cuisine Kids
Servings 6

Ingredients
  

  • ±1.2 kg stewing beef

Stew

  • 50 g flour
  • 2 leeks washed & sliced
  • 2 medium carrots peeled & sliced
  • 2 celery stalks sliced
  • 2 sprigs rosemary
  • 4 sprigs fresh thyme
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1 l beef stock
  • 4 shallots peeled & halved
  • 500 g white button mushrooms quartered

Dumplings

  • 100 g self raising flour finely diced
  • 50 g butter cold and cubed
  • 1 pinch sea salt
  • 1 tbsp fresh parsley chopped
  • ± 60 ml cold water

To serve

  • salt and pepper
  • olive oil

Instructions
 

For the stew

  • Preheat oven to 160˚C.
    Heat a drizzle of olive oil in a large heavy-based pot over a medium heat.
    Place the beef in a bowl, toss with the flour and season well with salt and pepper.
  • Add the seasoned meat to the hot oil and brown all over.
    Remove and set aside.
    Heat another drizzle of oil in the same pot.
  • Add the leeks, carrots, celery and herbs. Sauté.
    Add the tomato paste and cook for a minute.
    Add the balsamic and stock, making sure to scrape any stuck brown bits off the bottom of the pot.
  • Return the browned beef to the pot along with the shallots.
  • Bring to a simmer, cover and cook in the oven for 2 hours until the meat is fall apart tender.
  • When the stew is almost done cooking, make the dumplings:
    Place the flour, butter and salt into a bowl.
    Rub the butter into the flour until it resembles coarse breadcrumbs.
  • Add the chopped parsley and mix well.
    Add 2-3 tbsp water at a time and knead into a soft dough.
    Shape the dough into small balls.
  • Remove stew from the oven.
    Turn heat up to 180˚C, with the fan on.
    Stir the mushrooms into the stew.
  • Cover the surface of the stew with the little dumplings, spacing them evenly all over.
    Cover with the pot lid and return to the oven for 15 minutes.
  • Carefully remove the lid and bake for a further 15 minutes until the dumplings are golden.
  • Scoop the stew into bowls, dividing up the dumplings and enjoy!
Keyword kids

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