Beef Stew & Dumplings
Beef Stew & Dumplings

Ingredients

2 Cups McCain Country Crop

2 Cups McCain Sweet Potatoes

1 Cup McCain Diced Carrots

1kg Beef Cubes, Excess Fat Trimmed

2 cups Chicken Stock

5 Cloves Garlic, Sliced • 60g Butter

2 Onions, Roughly Chopped

50g Flour

2 Heaped Tablespoons Stock Powder dissolved in 1 Litre Hot Water

10g Tomato paste

2 White Onion, Roughly Chopped

200g Button Mushrooms, Quartered

2 Anchovy Fillets

 

Mashed Dumpling Ingredients

1 Cup McCain Butternut Mash

½ Teaspoon Dried Rosemary

½ Teaspoon Garlic Flakes or 1 Clove Garlic, Finely Crushed

125ml Cornflour

100ml Cake Flour

5ml Baking Powder

½ Teaspoon Salt

½ Teaspoon Sugar

½ Teaspoon Black Pepper

250ml Milk

3 Eggs

75ml Melted Butter

 

Directions

Prep Time: 25 - 30 minutes

Cooking Time: 180 minutes

Serves: 6

 

  1. Marinade the meat in the red wine and garlic for 2 to 3 hours.
  2. Heat half the butter in a heavy frying pan. Add chopped onion and cook over a low heat until golden brown.
  3. Strain the meat from the wine marinade and keep both aside.
  4. Add meat to the onions and carrots and slightly brown.
  5. Stir through flour and cook for 1 minute.
  6. Add stock marinade to the pan and simmer over a medium heat to reduce by one third.
  7. Add water, tomato paste and seasoning.
  8. Cover and cook for at least 2 to 3 hours on a low heat until the meat is slightly tender.
  9. Add the mushrooms and McCain Vegetables and McCain Diced Carrots.
  10. Simmer for about 20 minutes without a lid, stirring occasionally.
  11. Add mashed anchovies and stir through.
  12. For the dumplings mix the cornflour, flour, baking powder, salt, sugar, garlic, rosemary and black pepper.
  13. In separate bowl, add milk, eggs, butternut and melted butter.
  14. Whisk until smooth. Using spatula, fold wet mixture into dry until incorporated.
  15. Gently drop spoons of the wet dumpling mix on to the stew. Cover with a lid and steam for 10 to 15 minutes until cooked through and tender.