Beef stew with dumplings
- February 2011
- Serves 6-8
- Takes 15 minutes to make, 55 minutes to cook
A pressure cooker makes light work of this rich hearty beef stew
- 26.2g (10.7g saturated)
- 19.7g (5.9g sugar)
(based on 8)
Shin of beef is one of the best cuts for making a rich, juicy stew but it does require longer cooking – so it’s perfect for a pressure cooker. However, to cook this conventionally on the hob, use a flameproof casserole or heavy-based pan, follow steps 1 and 2, adding 300ml extra liquid such as 150ml ale and 150ml stock. Cook over a very gentle heat, covered, for up to 2½ hours. Make and cook the dumplings as below. This stew makes a perfect pie filling too.
You can make this ahead and freeze it in a sealable plastic container. Defrost fully before reheating until piping hot, either in the oven or on the hob. The fresh garnishes and dumplings don’t freeze well, so make or add these on the day of eating.
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