Slow cooked Beef stew with herbs dumplings


Between Jamie Oliver recipe of beef stew with herb dumplings and my Marks & Spencer’s book “British food cookbook”, I’ve come up with my recipe of this belly warming dish which seems to be a bit everywhere in the internet. By now, you should have guessed that this is a British recipe.


Basically, the dumplings are made with flour and suet or butter, which is too much for my heart to take. So instead, I used the gnocchis paste.

So here we go!

Ingredients
For 4 persons
Prep: 20 min + 1 hour for gnocchis/ Cooking: 1h 45 min

- 500g pack Diced Beef meat
- 2 carrots cut into 2 cm chunks
- 1 stick of celery
- 1 handful of frozen green peas
- 250g chopped tomatoes
- 2 medium size onions, finely chopped
- Salt and pepper
- 2 cloves of garlic
- 1 heaped tbsp of flour
- 3 cups of vegetable or beef broth
- Sprigs of thym, rosemary, coriander
- 2 to 3 tbsp of olive oil

Gnocchis' paste
- 250g of potaotes for puree
- 60g of flour
- 1 good pinch of salet
- 1 egg yolk
- 1 heaped tbsp of freshly chopped herbs

Preparation

Heat the olive oil in a deep saucepan over a medium heat. Add the onions and fry for a few minutes until soft, then add the basics Diced Beef and continue to fry.

Add the other vegetables (except tomatoes) and herbs. Season with salt and pepper and continue frying for another 5 min.

Stir in tomatoes, 3 cups of water and 1 beef or vegetable stock cube or the home made version if you have. Bring to the boil, then turn the heat down and let simmer for 1h ½ (approx). it will reduce at a certain point. Add water every so often if you feel it’s too dry.

Dumplings with gnocchis paste

Boil mealy potatoes with their jackets until tender. Drain, let them cool and dry for about 1 hour and pass them through food mill or potato ricer. 
Add a generous pinch of salet and some finely chopped herbs, an egg yolk and about 60 g of flour to make a dough. Mix all this with a a fork or a wooden spatula. Do not overwork it.
 
Once the gnocchis paste made, form evenly sized dumplings mixed with your favourite herbs (chives in my case). You need to make enough dumplings to cover the meat and stew, in whichever pan you choose to cook in the oven.

Place the dumplings on the top of the stew, pushing them under the surface of the liquid. Cover and simmer for 20 minutes until the dumplings are puffed up and cooked through, then serve with an optional garnish of freshly chopped parsley. You can also do this in a heated oven (200 degrees C) to get a bit of golden crust.

Serve with a nice fresh salad on the side.



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