Beef One-Pot Stew with Dumplings

A luxurious dish where you hardly need a side. A large bowl of seasonal salad will suffice.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 spoon Oil, vegetable oil, canola

  • 700 g Meat, beef, side

  • 500 g Onion, raw

  • 2 piece Carrot, fresh

  • 850 ml Soup base, beef, cube

  • 400 g Tomato, pieces - can

  • 2 pod Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 piece Spices, bay (leaves)

  • 4 twig Thyme, fresh

  • 2 twigs Spices, oregano, dried

Small cakes

  • 275 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1 teaspoon Baking powder

  • 0.5 teaspoons Salt, table

  • 70 g Butter, unsalted

  • 0.25 bouquet Parsley, fresh

  • 175 ml Whey, sour, liquid

Steps

  1. Wash the meat, dry it well, and cut it into approximately 2 cm cubes. Peel the onion and garlic, and finely chop them. Clean the carrot, wash it (peel if necessary), and cut it into small pieces. Tie the bay leaf, thyme, and oregano with a string to make a herb bouquet.

  2. Place a large pot on the stove and heat it over medium heat. Pour two tablespoons of oil into the pot. Sear the meat cubes on all sides in the hot oil. Remove the seared meat from the pot and transfer it to a plate.

  3. Pour the remaining oil into the pot and add the onion, sautéing it for about 4 minutes or until it becomes translucent and soft. Then add the carrot and vegetables, sautéing for another 3 minutes while stirring occasionally.

  4. Return the meat to the pot and pour in the broth. Add the tomato, garlic, salt, and pepper. Add the herb bouquet and bring to a boil. Then reduce the heat, cover the pot, and simmer gently for 40 minutes or until the meat is tender.

  5. Preheat the oven to 220 degrees Celsius. Rinse the parsley under running water, dry it, and finely chop it. Sift the flour into a bowl and mix it with baking soda, baking powder, and salt. Add the chopped butter to the mixture and quickly rub it into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the parsley and buttermilk, and knead everything into a smooth dough with cool hands.

  6. Roll out the dough on a lightly floured surface to a thickness of 1.5 cm. Cut the rolled-out dough into squares.

  7. Transfer the stew from the pot to an ovenproof dish. Remove the herb bouquet and arrange the dough squares on top (overlapping them slightly).

  8. Place the dish in the preheated oven for 12 to 15 minutes. When the dumplings have risen and turned golden brown, remove the dish from the oven and serve the dish at the table.

Nutrition Information (Per 100g)

  • Calories: 148.02 kcal
  • Fat: 5.38 g
    • Saturated Fat: 2.02 g
  • Carbohydrates: 14.4 g
    • Sugars: 1.1 g
  • Protein: 8.51 g
  • Fiber: 0.97 g

Advice

Instead of buttermilk, you can use sour cream, milk, or yogurt.