Nadiya Hussain’s Beef Stew and Dumplings
Nadiya Hussain's glossy beef stew with chunky dumplings is like a hug in a bowl. It's one to make on colder days to warm up the whole family. As seen on Nadiya's Cook Once, Eat Twice on BBC2.
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Introduction
Beef stew is one of my sons’ absolute favourites. There is something about a beef stew that fills a hole in your tummy that nothing else does. It’s heart-filling and warming. I love making these with dumplings, so it’s a meal in one, with no other fuss.
Ingredients
| For the stew: | |
|---|---|
| 3 tbsp | oil |
| Large sprig of | fresh lemon thyme |
| 2 | onions, cut in small chunks |
| 2 tsp | celery salt or fine salt |
| 1 tbsp | garlic paste |
| 3 | carrots, peeled and cut into 1cm coins |
| 500g | beef chunks |
| 2 tbsp | ground black pepper |
| 2 tbsp | paprika |
| 500ml | water |
| 4 tbsp | beef gravy granules |
| For the dumplings: | |
| 200g | self-raising flour |
| 115g | salted butter, cut in small chunks |
| Pinch of | salt |
| 3 tbsp | water (you may need more) |
| 1 | egg, beaten |
| chopped fresh chives, to garnish |
Essential kit
You will need: a large non-stick pan (that has a lid that fits).
Method
Start by making the stew.
Pour the oil into a large non-stick pan (that has a lid that fits). As soon as the oil is hot, add the lemon thyme, onion and salt and cook till golden brown. If the onions get stuck to the base, don’t worry, this will add flavour – just add a splash of water to unstick.
Get the garlic paste in, along with the carrot and beef chunks, and cook till the meat has browned. Add the black pepper and paprika, mix through and cook for a few minutes.
Pour in the water, mix and leave to cook over a low heat with the lid on for 45 minutes.
Make the dumplings by putting the flour in a bowl with the butter and salt. Rub the butter in till there are no lumps of butter left. Pour in the water and bring the dough together. Divide the mixture into eight equal balls and brush the top of each one with the egg.
Remove the lid of the stew, stir in the gravy granules and lower the heat. Add the dumplings straight on top, put the lid back on and steam on the lowest heat for 25 minutes.
Once cooked, remove from the heat, take out the thyme stalk and divide the mixture among four ovenproof freezer dishes/containers, popping two dumplings on top of each of the dishes. Sprinkle over the chives. Leave to cool and freeze.
You can cook this from frozen at 180°C for 45 minutes, with the lid off and the dish covered with some foil.
TIP: Adding water to the onions while cooking enhances their sweetness, so when you are sweating them down, don’t be afraid to add some not only to stop them from sticking, but also to make them sweeter.
Reviews
7 Ratings
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