Beef Stew with Cinnamon dumplings

By adam.kendallstokes

A winter warmer to warm your taste buds on the cold winter nights, a succulent beef stew with all your 5 a day and an added kick of spice to keep you warm

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Rate this recipe 4/5 (19 Votes)

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Ingredients

500g of beef, cut in 3cm cubes
2 garlic cloves, crushed
3 large carrots
handful of peas in a pod
sweetcorn
sherlots
a pinch of salt
a pinch of pepper
a tablespoon of oil
beef stock cube x2
dumplings:
250 g self-raising flour
125 g butter, really cold
cinnamon powder (1 tbps)

Details

servings 4
Level of difficulty Easy
Preparation time 20mins
Cooking time 1mins
Cost Average budget

Preparation

Step 1

Put the beef and oil in the stewing pan with a pinch of salt and pepper on a high heat to seal the beef

Step 2

put all the other ingrediants in the pan and add water and 2 beef stcok cube cover and boil for 10 minutes - reduce heat after 10 minutes to medium

Step 3

whilst the stew is stewing make the dumplings by putting flour in a mixing bowl and grate the butter over it

Step 4

add the cinamon powder and a pinch of salt and pepper, add a splash of water and mix with fingers once the mixture is at a point were it is a little sticky seperate the dumplings into a few balls. - put in the firdge for 10 minutes

Step 5

whilst the stew is stewing drop in the dumplings - let the stew stew on a high heat to bring out the cinnamon flavour from the dumplings - allow this to stew for about 40 more minutes

Step 6

remove from the hob and serve with a glass of mulled wine (optional)

Make sure the butter used in the dumplings is freezing cold, maybe put in to the freezer for 10 minutes before.
Can also be cooked using a slow cooker - time will vary.

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