Beef Stew with Light Herby Dumplings

A rich beef stew with parsnip, butternut squash, and fluffy dumplings baked in the oven until golden and tender.

Healthy Dinner Beef Dumplings Stew

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

49.1g

per serving

196.4 g total

Fat

14.7g

per serving

58.8 g total

Protein

45.6g

per serving

182.4 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Self-Rising Flour

CondimentsSauces

tbsp

Tomato Puré

tbsp

Balsamic Vinegar

Dairy

piece

Egg Yolk

Lightly beaten

Liquids

Beef Stock

Made from 2 low-sodium cubes

Meat

600

Beef

Lean stewing beef, all visible fat removed

NutsSeeds

clove

Garlic

Crushed

pinch

Salt

pinch

Black Pepper

Freshly ground

tbsp

Parsley

Freshly chopped

tbsp

Thyme

Freshly chopped alternative to parsley

OilsFats

spray

Oil

For frying

tsp

Olive Oil

Vegetables

piece

Onion

Large, finely chopped

stick

Celery

Finely chopped

piece

Carrot

1 finely chopped, 2 cut into chunks

piece

Parsnip

Cut into chunks

300

Butternut Squash

Peeled and cut into chunks

Method

Bake the stew in the oven without a lid for 1 hour.

Preheat the oven to 180°C.

Add the parsnip, squash, and carrot chunks, then cover and bake for 30 minutes.

Mix flour, seasoning, herbs, egg yolk, oil, and 4 tbsp of water to form a dumpling dough.

Shape the dough into eight balls, place on the stew, and bake covered for 15 minutes, then uncovered for another 15 minutes.

Lift out the golden dumplings and stir the stew to thicken the sauce before serving.

Brown the beef in batches in a hot casserole dish sprayed with oil, then set aside and deglaze the pan with a little stock.

Sauté the onion, garlic, celery, and chopped carrot, then stir in tomato purée, balsamic vinegar, the meat, and remaining stock.