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Beef Stew with Parsley Dumplings Recipe
|Bacon drippings/Oil||4 Tablespoon (Good Quality)|
|Chuck steak||6 Pound, cut into 1 inch chunks|
|Squab breast||3 , quartered (Whole)|
|Onions||3 , thinly sliced|
|Carrots||6 , cut into 1/4 inch thick slices|
|Turnip||1⁄2 , cut into 1 inch chunks|
|Parsnips||6 , cut into 1/2 inch thick slices|
|Whole wheat flour||2 1⁄2 Tablespoon|
|Beef stock||2 1⁄2 Cup (40 tbs)|
|Light beer||2 1⁄2 Cup (40 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|For parsley dumplings|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Shredded suet||1 Cup (16 tbs), shredded|
|Finely chopped fresh parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 9769 Calories from Fat 5439
% Daily Value*
Total Fat 610 g938.4%
Saturated Fat 252 g1259.8%
Trans Fat 0 g
Cholesterol 2165.8 mg
Sodium 9571.2 mg398.8%
Total Carbohydrates 392 g130.7%
Dietary Fiber 53.4 g213.8%
Sugars 80.8 g
Protein 555 g1109.2%
Vitamin A 1277.5% Vitamin C 376%
Calcium 99.4% Iron 272.1%
*Based on a 2000 Calorie diet
Add the sugar.
As the pieces of meat are browned, remove them from the pan and keep warm.
Brown the pieces of squab breast and remove.
Add the onions to the pan and cook, stirring occasionally, for 5 minutes, until soft but not browned.
Add the carrots, turnip and parsnips and cook for a further 5 minutes, stirring to prevent sticking.
Sprinkle over the flour and cook for a couple of minutes, then gradually add the stock and beer, stirring all the time until boiling.
Return the browned meat and squab breasts to the pan and add the garlic and seasoning.
Cover tightly and cook in a preheated 350° oven for 1-1/2 hours.
Mix the ingredients for the dumplings together, then stir in enough cold water to bind the mixture.
Divide into 24 equal portions and shape into balls.
Add the parsley dumplings to the stew, cover and cook for a further 30-35 minutes.