I created this recipe with what I had available one cold night back in the day when I lived in Europe. It’s extremely easy to do and you can achieve maximum flavours with a few little tricks! these dumplings are like fluffy savoury marshmallows that melt in your mouth. Enjoy with a glass of wine and some rustic sourdough bread. yields 4 servings.
- half a kilo of chopped stew beef
- 1 onions & 1 clove minced garlic
- 1 carrot
- 1 celery
- 2 small potatoes with skin on
- salt and pepper to taste
- a glass of red wine
- 4 cups chicken stock
- Parsley to garnish
- 1 cup flour
- 1/2 a cup cold butter
- 1/2 cup milk
- 2 teaspoons baking powder
- a pinch of salt
- 1 teaspoon brown sugar
finely chop onions, carrots, celery and potatoes, in total you need about two to three cups of vegetables. Pour a dash of olive oil and a nob of butter in a stew pot . Add beef and add stir with a wooden spoon until all the water has evaporated and you’ve achieved a golden crispy tinge to the meat, at this point you can add the chopped onions until wilted and slightly browned, this will make them more sweet, after two to three minutes you can add your minced garlic followed by the rest of your vegetables, mix for another 30 seconds or so then add your four cups of stock, just enough to cover your meat and vegetables. Add a glass of red wine and let it evaporate, bring to a boil and simmer for an hour. fifteen minutes before your stew is ready you can add your dumplings, cover them and let them cook in the steam, they will double in size! Sprinkle a generous amount of chopped parsley on top and some salt&pepper. Pronto your meal is ready!
Add the flour and dry ingredients together until its all well amalgamated, then add cold butter till you achieve a crumbly texture, follow that with the milk and kneed it into a ball. think of it as play dough! Once you’ve done that you can start making small dough balls the size of a ping pong balls. Remember they will double in size once they are cooked.