Ingredients
Instructions for Beef Stew:
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Beef stew meat, cut into 1 inch pieces 1.2 kg
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Onions, chopped 200 g
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Celery, sliced 100 g
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Carrot, cubes cutting 200 g
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Garlic, fresh, chopped 50 g
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Tomato Paste 20 g
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Worcestershire Sauce 15 ml
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Bay leaves 2 g
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Cinnamon, sticks 5 g
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Fresh Thyme 20 g
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Potato, cube 250 g
Instructions for Cheddar Dumplings;
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Parsley, finely chopped 20 g
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Mushroom, sliced 100 g
Preparation
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Instructions for Beef Stew:
- In a sauce pot, 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 pot, 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 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 little bit Knorr Professional Demi Glace Base stirring occasionally, simmer for another 10 minutes.
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Instructions for Cheddar Dumplings;
- Stir together the all-purpose flour and garlic powder in a medium bowl. Cut in the shortening until 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.
