The dumplings make this dish high in energy and a good choice for post operative recovery and weight maintenance. Beef is a good source of iron and other minerals for body repair and the vegetables in this dish provide additional fibre and flavour. A ‘one pot’ dish this could be served with additional side vegetables.
Per Portion - 760kcals
1kg diced braising steak
4 carrots
½ swede
4 parsnips
2 sticks celery
2 onions
½ bottle red wine
2lt beef stock
½ bunch fresh thyme
2 bay leaves
2tbs corn flour
75gm suet
150gm self raising flour
2tbs chopped parsley
2 cloves crushed garlic
2tbs olive oil
Method:
1. Heat oil in a large pan, add chopped onions and fry gently, turn up the heat and add beef, fry until brown
2. Add sliced carrots, and chopped celery stir 3. Add sliced parsnips and fresh thyme
3. Stir in red wine and stock, bring to the boil and gently simmer for 1 ½ - 2 hours
To make the dumplings
1. Mix the suet, flour, parsley and fresh thyme in a bowl, add just enough water to bring the mixture together
2. Mix the corn flour with a little water and add to beef to your desired thickness
3. Roll the dumplings into small balls, about the size of a ping pong ball, and pop into the pan with the beef, put a lid on and simmer for 15 mins by which time the dumplings will have rise
4. Adjust seasoning and serve with a lovely creamy mash.