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Beef Stew:

Cheddar Dumplings:

  • All-purpose flour 200.0 g
  • Garlic powder 20.0 g
  • Cheddar cheese, shredded 200.0 g
  • Veggie butter (shortening) 100.0 g
  • Milk 160.0 ml
  • Parsley, finely chopped 20.0 g
  • Mushroom, sliced 100.0 g
  1. Beef Stew:

    • In a saucepan, add Rafhan Corn Oil over medium heat and fry the beef cubes until browned on all sides. Remove the beef cubes from the pan and set aside.
    • In the same pan, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
    • Add garlic and fry for another 30 seconds. Stir in the tomato paste.
    • Add Knorr Professional Demi Glace Base and water, Knorr Professional Chicken Stock Powder, tomato paste and Worcestershire sauce and allow to come to a simmer and stir with a wooden spoon.
    • Add the beef cubes back to the pot then add bay leaves, cinnamon stick and thyme.
    • Reduce to a simmer and cover, simmer for 1 ½ hours. Add the potatoes and simmer for another ½ an hour or until the vegetables are tender.
    • Remove the bay leaves and thyme branches. If the stew is still thin just add a little bit of Knorr Professional Demi Glace Base, stirring occasionally, simmer for another 10 minutes.
  2. Cheddar Dumplings:

    • Stir together all-purpose flour and garlic powder in a medium bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
    • Make small balls with the dough and place them on top of the stew, leaving them room to expand – they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
    • Garnish the stew with parsley and serve.