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Recipes: Beef & Mushroom Stew with Mini Dumplings

Beef-&-Mushroom-Stew-with-Mini-Dumplings

Immerse yourself in the rich and comforting flavors of our Beef & Mushroom Stew with Mini Dumplings. This hearty masterpiece harmonizes succulent, slow-stewed beef, the earthy essence of mushrooms, and the playful charm of mini dumplings. The result is a deeply satisfying culinary experience that not only nourishes the body but also envelops the soul in warmth and contentment. Every spoonful of this dish is a journey into comfort and nostalgia, making it the perfect choice for those cozy family gatherings or a solo escape from the daily hustle.

Ingredients:

Stew:

  • ± 1.2 kg stewing beef
  • 50g 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
  • 1L beef stock
  • 4 shallots, peeled & halved
  • 500g white button mushrooms, quartered

Dumplings:

  • 100g self-raising flour
  • 50g butter, cold and cubed
  • Pinch of sea salt
  • 1 Tbsp fresh parsley, chopped
  • ± 60ml cold water
  • Olive oil, for cooking
  • Salt and pepper, to taste

Method:

For the stew:
1. Preheat the oven to 160˚C.
2. Heat a drizzle of olive oil in a large heavy-based pot over medium heat.
3. Place the beef in a bowl, toss with flour, and season well with salt and pepper.
4. Add the seasoned meat to the hot oil and brown all over. Remove and set aside.
5. Heat another drizzle of oil in the same pot.
6. Add leeks, carrots, celery, and herbs. Sauté.
7. Add tomato paste and cook for a minute.
8. Add balsamic vinegar and stock, scraping any stuck brown bits off the bottom of the pot.
9. Return the browned beef to the pot along with shallots.
10. Bring to a simmer, cover, and cook in the oven for 2 hours until the meat is fall-apart tender.

For the dumplings:
1. When the stew is almost done cooking, make the dumplings.
2. Place flour, butter, and salt into a bowl. Rub the butter into the flour until it resembles coarse breadcrumbs.
3. Add chopped parsley and mix well.
4. Add 2-3 Tbsp water at a time and knead into a soft dough.
5. Shape the dough into small balls.

Finishing the dish:
1. Remove stew from the oven.
2. Turn the heat up to 180˚C with the fan on.
3. Stir the mushrooms into the stew.
4. Cover the surface of the stew with the dumplings, spacing them evenly.
5. Cover with the pot lid and return to the oven for 15 minutes.
6. Carefully remove the lid and bake for a further 15 minutes until the dumplings are golden.
7. Scoop the stew into bowls, dividing up the dumplings, and enjoy!

SAMFA – South African Mushroom Farmers’ Association

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