Stew and Dumplings
A wonderfully tender beef stew cooked in a fraction of the time as a slow cooker. Perfect for cold winter nights and using up those leftover veggies from your Sunday lunch.
Best served on a bed of creamy mashed potato or with crusty bread on the side for dipping.
2 tbsp olive or cooking oil
750g beef stewing steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
2 onions, quartered
5 celery sticks, chopped
2 leeks, chopped
½ a swede, chopped
150ml red wine
500ml beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
Salt and pepper (to taste)
For the dumplings:
125g plain flour, plus extra for dusting
1 tsp baking powder
1 pinch of salt
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Toss the steak in flour until evenly coated. Select the FRY function, press START, add the oil and allow to heat. Add the steak and stir regularly for ~3 minutes until lightly browned, then remove and set aside.
Add the butter and once melted add the garlic and vegetables, then stir regularly for ~3 minutes until the veg begin to soften, then press CANCEL.
Return the steak and add the wine, stock, Worcestershire sauce, vinegar and herbs and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 30 minutes, then press START.
For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough, then roll in to balls.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Add the dumplings, then put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 5 minutes, then press START.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.