Gingered beef stew with dumplings recipe
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
- Dairy-free
Ingredients
- 1kg 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
- ½ tsp fresh ginger root, grated
- 2 tsp ground cumin
- pinch ground turmeric
- 300g butternut squash, diced
- 300ml beef stock
- 300ml red wine
- 1 tsp Worcestershire Sauce
- 250g prunes
- 1 tbsp pomegranate molasses or grape molasses, optional
- chopped parsley to serve
For the dumplings
- 200g gluten free plain flour, plus extra for dusting
- 1 tsp baking powder
- 100g dairy-free spread
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Shop ingredientsEach serving contains
- Energy
- 2545kJ 608.0kcal
- Fat
- 22g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 20g
of the Reference intake
Carbohydrate 49.2gProtein 42.8gFibre 5.1g
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Method
- 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 mins then add the cumin and turmeric.
- 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.
- 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.
- 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 mins until the dumplings are golden brown. Scatter over the parsley, to serve.
- See more Beef stew recipes
