Beef and Vegetable Stew with Mashed Potato and Parsley Dumplings

Classic hearty beef and vegetable stew going back to slow cooking meats to create a rich and tender dish which includes some traditional British vegetables and dumplings
  • 3:25 TIME
  • 10 portions

INGREDIENTS

To make the beef stew

40g spread

600g of diced chuck steak

1 medium (150g) onion, finely chopped

5 tbsp. plain flour

1 litre water

20g MAGGI® Vegetable Bouillon 

100g MAGGI® Rich & Rustic Tomato Sauce

250g potato, diced

180g carrot, diced

180g swede, diced

200g MAGGI® Mashed Potato Flakes

1 litre hot water (for the mash)

 

To make the parsley dumplings

300g plain flour

1 tsp baking powder

90g suet

Handful fresh parsley, finely chopped (or 1tsp dried parsley)

1 litre water

METHOD

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.

CHEF'S TIP

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.

NUTRITION INFORMATION

Typical Values

Per 100g

Per Serve 

Reference Intake

% RI*

Energy

321 kJ

76 kcal

1423 kJ

339 kcal

8400 kJ

2000 kcal

17%

Fat

3.0g

13.3g

70g

19%

of which: saturates

1.5g

6.8g

20g

34%

Carbohydrate

7.9g

35.0g

260g

13%

of which: sugars

1.3g

5.6g

90g

6%

Fibre

0.9g

4.0g

-

-

Protein

4.0g

17.9g

50g

36%

Salt

0.11g

0.48g

6g

8%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Based on the stated recipe. Portions should be adjusted for children of different ages.