- 0:25 Prep
- 7:50 Cook
- 6 Servings
- Capable cooks
Go the distance with a hearty winter meal that serves up plenty of protein, veg and flavour.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1kg diced gravy beef
- 3 carrots, cut into 3cm pieces
- 2 celery stalks, chopped
- 6 baby brown onions, peeled, halved
- 2 garlic cloves, crushed
- 1/4 cup plain flour
- 440ml can stout
- 2 tablespoons worcestershire sauce
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 bay leaves
- 250g cup mushrooms, sliced
- 1/3 cup frozen peas
- 120g mixed salad leaves, to serve
Sour cream and chive dumplings
- 1 1/2 cups self-raising flour
- 2 tablespoons chopped fresh chives
- 1/2 cup parmesan, finely grated
- 50g butter, melted
- 1/2 cup sour cream
- 1/4 cup milk
Equipment
- 5.5L slow cooker
Method
- Step 1Heat 1/2 the oil in a large frying pan over medium-high heat. Cook beef, in batches, for 4 to 5 minutes or until browned all over. Transfer to slow cooker.
- Step 2Heat remaining oil in pan over high heat. Add carrot, celery and onion. Cook, stirring occasionally, for 5 minutes or until starting to char. Add garlic and flour. Cook for 1 minute or until fragrant. Add stout. Simmer for 2 minutes. Transfer to slow cooker. Add worcestershire sauce, rosemary, thyme and bay leaves. Season. Stir to combine. Cook on high for 3 hours (or low for 6 hours). Add mushroom and peas. Cook for 20 minutes.
- Step 3Meanwhile make Sour Cream and Chive Dumplings; Combine flour, chives and parmesan in a bowl. Season. Make a well. Add butter, sour cream and milk. Mix well to combine. Roll level tablespoons into balls.
- Step 4Discard rosemary, thyme and bay leaves from stew. Arrange dumplings on top. Cover. Cook on high for 1 hour or until dumplings double in size. Remove lid. Cook for 15 minutes. Serve with salad
- Low carb
- Lower gi
Nutrition
2842 kj
Energy
31.2g
Fat Total
15.6g
Saturated Fat
7.4g
Fibre
46.7g
Protein
153mg
Cholesterol
715mg
Sodium
41.4g
Carbs (total)
All nutrition values are per serve
Notes
To make on the stovetop:
Using a large heavybased saucepan, follow step 1, transferring beef to a bowl. Follow step 2, adding 1 cup beef stock with the worcestershire sauce. Return beef to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 2 hours. Add mushrooms. Simmer for 15 minutes. Stir in peas. Follow steps 3 and 4. Cover. Cook on medium-low for 30 minutes or until dumplings have doubled in size. Remove lid. Cook for 15 minutes or until dumplings are cooked through.
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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