Gingered beef stew with dumplings

Gingered beef stew with dumplings recipe

1 rating

This is a protein-rich warming and comforting dish perfect for the colder weather. Topped with dumplings, this will be a family favourite. Accompany with a mixed salad. See method

  • Serves 6
  • 15 mins to prepare and 1hr 25 mins to cook
  • 608 calories / serving

Ingredients

  • 1kg (2lb) braising beef or lamb, cut into chunks
  • a little gluten-free flour or rice flour for dusting
  • 1 tbsp olive oil or coconut oil
  • 3 red onions, chopped
  • 3 garlic cloves, crushed
  • 1/2 tsp fresh ginger root, grated
  • 2 tsp ground cumin
  • pinch ground turmeric
  • 300g (10oz) butternut squash, diced
  • 300ml (10fl oz) beef stock
  • 300ml (10fl oz) red wine
  • 1 tsp Worcestershire Sauce
  • 250g (8oz) prunes, ready to eat
  • 1 tbsp pomegranate molasses or grape molasses, optional
  • chopped parsley to serve

For the dumplings

  • 200g (7oz) gluten-free plain flour, plus extra for dusting
  • 1 tsp baking powder
  • 100g (3 1/2oz) dairy-free spread

Each serving contains

  • Energy

    2545kj
    608kcal
    30%
  • Fat

    22g 31%
  • Saturates

    3g 13%
  • Sugars

    20g 23%
  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 49.2g Protein 42.8g Fibre 5.1g

Method

  1. Please note that, although we do stock pomegranate molasses and grape molasses, as these are specialist products they may have limited availability. You may be able to find these products at specialist food stores.
  2. Preheat the oven to gas 4, 180°C, fan 160°C. Dust the beef in flour and season. Heat a little coconut oil in a large casserole dish. Sear the meat until golden. Remove from the pan. Fry the onions, garlic and ginger for 5 minutes then add the cumin and turmeric.
  3. Return the meat to the pan with the butternut squash and add the stock and wine, vinegar and Worcestershire sauce. Bring to the boil then add the prunes. Cover with a lid then place in the oven and cook for 1 hour.
  4. Meanwhile make the dumplings. Put the dry ingredients into a bowl and add pinch of sea salt. Cut up the dairy-free spread and rub into the flour mix to form rough breadcrumbs. Add a little water and form into a dough. Flatten out the dough and stamp out 8 rounds. Alternatively roll them into little balls.
  5. Add the molasses to the stew then gently place each dumpling onto the surface of the stew. Cover and cook for a further 20-25 minutes until the dumplings are golden brown. Scatter over the parsley, to serve.

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