Ingredients
For the Beef Stew:
o 250g stewing beef, cubed
o 1 tbsp oil
o 1/2 small onion, chopped
o 1 clove garlic, crushed
o 1 carrot, sliced
o 1 small potato, diced
o 350ml beef stock
o 1 tbsp tomato puree
o 1/2 tsp dried thyme
o 1 bay leaf
o Salt and pepper to taste
For the Dumplings
o 150g self-raising flour
o 75g cold butter, cubed
o 1/4 tsp salt
o 75ml cold water (approx.)
o 1 tsp dried herbs (optional, like thyme or parsley)
Suitable for: Drew&Cole CleverPot
The Method
Set the CleverPot to LOW and add the oil. Brown the beef for about 5-7 minutes until golden on all sides. Remove the beef and set it aside.
Add the chopped onion and garlic to the pot. Sauté for 2-3 minutes until softened.
Add the sliced carrot, diced potato, and tomato puree. Stir to combine, then pour in the beef stock. Add thyme and the bay leaf.
Add the seared beef back into the pot, cover with the lid, and set to LOW. Let the stew simmer for about 45 minutes, stirring occasionally.
While the stew is simmering, mix the self-raising flour and salt in a bowl. Add the cold butter and rub it into the flour until it resembles breadcrumbs. Gradually add the cold water, stirring until the dough comes together.
Roll the dough into small balls (about the size of a walnut).
Place the dumplings in the steamer tray and add about 1 inch of water to the bottom of the pot.
Place the steamer tray in the pot and cover with the lid. Steam the dumplings for about 15-20 minutes, or until they’re puffed up and cooked through.
Once the beef is tender and the vegetables are cooked, remove the bay leaf. Taste and adjust seasoning with salt and pepper.
