Beef and Vegetable Stew with Mashed Potato and Parsley Dumplings

Prep: 25 minutes. Cook: 3 hours.

1. Heat the spread in a large pan and sear the chuck steak. Remove and set aside.
2. Add the onions to the same pan and fry until softened, then add the flour and cook on a low heat for 2-3 minutes or until golden.
3. Add to a large pan, 1 litre of water and the bouillon and bring to a boil. Slowly add the stock to the onions, stirring continuously to deglaze the pan and make a smooth sauce.
4. Then add the Maggi Rich & Rustic Tomato Sauce. Place the seared chuck steak back into the pan.
5. Bring the beef stew to a simmer and allow to slow-cook for 2-2½ hours, or until the meat is tender. Add the potato, carrot and swede and continue to cook until they are softened, then pour the stew into a casserole dish.
6. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet, parsley and enough water to form a thick dough. With floured hands, roll 10 spoonful’s of the dough into small balls.
7. Place the dumplings on top of the casserole and bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 25 to 30 minutes.
8. For the mash, add the MAGGI Mashed Potato Flakes into a bowl. Add the hot water and whisk for 30 seconds or so, then leave to reconstitute for 2 minutes and whisk again to mix everything together.
9. Once cooked, serve the stew with a portion of mashed potato.

Substitute the vegetables in this dish for different culinary events: add sweet potato instead of normal potatoes for a Thanksgiving twist, or try using turnip for a Burns’ Night hotpot.