Skip to content
Beef stew with parsnip dumplings recipe

Beef stew with parsnip dumplings recipe

18 ratings

Created by {0}

This hearty beef stew is a brilliant winter warmer. Make your own parsnip dumplings with Cheddar and herbs and grab a spoon! The whole family will love this one. See method

  • Serves 4
  • 10 mins to prepare and 2 hrs 10 mins to cook
  • 697 calories / serving
  • Freezable

Ingredients

  • 1 tbsp olive oil
  • 400g pack diced beef
  • 1 red onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 tsp ground cumin​
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 100g self-raising four, plus 1 tbsp
  • 1 beef stock cube, made up to 600ml
  • 300g parsnips, roughly chopped
  • 300g potatoes, peeled and roughly chopped
  • 5g fresh parsley, finely chopped
  • 5g fresh rosemary, leaves finely chopped
  • 100g mature Cheddar, grated
  • 400g tin butter beans
  • steamed green beans, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2930kj
    697kcal     35%

  • Fat

    22g 31%

  • Saturates

    10g 48%

  • Sugars

    12g 13%

  • Salt

    2.1g 36%

of the reference intake
Carbohydrate 77.1g Protein 40.8g Fibre 14.3g

Method

  1. Heat the oil in a flameproof casserole dish over a medium heat and sear the beef all over for 8-10 mins to brown. Remove with a slotted spoon; set aside.
  2. Add the onion, carrots and celery to the pan and cook for 6-8 mins over a medium heat until golden. Stir in the spices and 1 tbsp four; season. Cook for 1 min.
  3. Add the beef back in with the stock. Bring to the boil, then cover, reduce to low and simmer gently for 1 hr 30 mins.
  4. Meanwhile, put the parsnips and potatoes in a saucepan and cover with cold water. Boil for 10-12 mins until tender. Drain well, steam-dry for a few mins, then mash well with the herbs, 100g four and 75g grated cheese. Leave to chill while the stew cooks.
  5. Remove the stew from the heat. Drain the butter beans and stir into the stew. With slightly wet hands, shape the parsnip mix into 20 golf-ball-sized dumplings and place on top of the stew. Sprinkle over the remaining cheese, cover and cook over a low-medium heat for 15 mins. Grill on high for 3-5 mins until the cheese is golden. Serve with green beans, if you like.

Tip: For a veggie version, start at step 2. Add vegetable stock plus a tin each of butter beans and chickpeas, then simmer over a medium heat until thickened. Continue from step 4.

Freezing and defrosting guidelines

Freeze stew without the dumplings. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Beef recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.