November’s Healthy Recipe – Hearty Beef Stew
We are well and truly into autumn now and the dark evenings and colder weather tend to mean we all want to eat more. But there’s no need to turn to unhealthy, stodgy meals.
This warming, hearty stew is packed with vegetables and it is based on a traditional beef stew. You can easily substitute the meat for more veg instead. The dumplings are an optional extra – definitely healthier to leave them out, but when it’s cold and miserable outside they are a delicious treat!
The list of ingredients may look daunting but I promise you it is easy to prepare and once you put it in the oven you can forget all about it for a few hours. It also works really well in a slow cooker – prepare the night before or in the morning and come home to the delicious smell of dinner, all read to go.
Beef Stew and Dumplings
- 1 celery stick finely chopped
- 1 onion finely chopped
- 2 large carrots chopped into largish chunks
- 1/2 swede chopped into largish chunks
- 300g potatoes chopped into largish chunks
- 2 sprigs of fresh thyme
- 3 bay leaves
- 1 tbsp vegetable oil
- 1 tbsp butter
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 2 tbsp Worcestershire sauce
- 2 beef stock cubes, crumbled
- 700g stewing beef cut into large chunks
- 100g Atora Suet
- 50g self-raising flour
- Approx 5 tbsp cold water
- Pinch of salt and pepper
- Heat oven to 160C/140C fan/gas 3 and boil the kettle.
- Heat the oil and butter in a flameproof casserole dish. Add the celery sticks, onion, carrots, swede and potatoes along with the thyme any bay leaves.
- Soften for 10 mins, then stir in the plain flour until it is lightly coloured. Add the tomato purée, Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml of hot water, then add the stewing beef and bring to a gentle simmer.
- Make the dumplings by mixing the four and suet together with enough water to form a sticky dough. Season well and shape into 8 balls (keep your hands well floured to avoid sticking)
- Cover and put in the oven for 2 1/2 hours, then uncover and pop the dumplings in so they sit on top of the stew. Cook for a further 30mins – 1hr more until the meat is really tender, the sauce is thickened and the dumplings are golden brown on top.
Let us know if you have any winter recipes you’d like to share, and if you give this one a try let us know how you get on!
I've worked at TLH for longer than I care to dwell on but have seen so many changes it's been like working for 3 or 4 different companies! I am now in Marketing and am involved in spreading the word about how great TLH is!