Beef stew and dumplings

Ingredients

• PSP Avocado OIl Extra Virgin

  ⅓ tbsp or 33g

• Tesco Diced Beef

  500 g or 500g

• Onions

  Raw

  300g

• Carrots

  Raw

  300g

• Celery

  Raw

  60g

• Mushrooms

  White, raw

  250g

• Parsnips

  Raw

  200g

• Leeks

  (bulb and lower leaf-portion), raw

  200g

• Wheat flour

  Whole-grain

  1 tbsp or 8g

• Water

  Plain, clean water

  1.5kg

• Wheat flour

  Whole-grain

  200g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Parsley

  Raw

  1 tbsp or 4g

• St Helen's Semi-Skimmed Goats Milk

  100 ml or 100g

• PSP Avocado OIl Extra Virgin

  ⅓ tbsp or 33g

Directions

1. PLEASE DO NOT ADD TO PUBLIC DATABASE
2. Preheat the oven to 180°C. Dry fry and seal the diced beef and drain off the fat. Add the avocado oil to a large pan, add the beef, chopped onions, chopped carrots, sliced celery, sliced leeks and sliced mushrooms, and cook for 3-4 minutes.
3. Add the diced parsnips and sprinkle the 1 tbsp (for whole recipe) flour over the dish, coating the beef and vegetables evenly.
4. Gradually pour in the stock, stirring constantly. Simmer for 2-3 minutes until it thickens.
5. Remove from heat and place in a casserole dish, cover and cook in the oven for 1 1/4 hours.
6. After the stew has been cooking for about 1 hour, make the dumplings: Add the 200g (for whole recipe) flour, baking powder, pepper, thyme and parsley to a bowl, then gradually stir in the milk, mixing well to form a soft dough. So the dough doesn't stick, use the avocado oil to oil your hands, then roll the dough into six balls and set aside.
7. Place the dumplings on top of the stew and cook uncovered for 15-20 minutes until they are cooked with a light crust, but still soft.

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