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Jackaroo stew with sour cream and chive dumplings
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Prep Time: 25 minutes
Cook Time: 470 minutes
Total Time: 495 minutes
Wholesome winter meal packed with protein, veggies, and bold flavors.
Ingredients:
36.40 gm extra virgin olive oil
1kg dicedgravy beef
3carrots, cut into 3cm pieces
2celerystalks, chopped
6baby brown onions, peeled, halved
62.50 ml plain flour
440ml can stout
48.80 gm worcestershire sauce
3sprigsfresh rosemary
6sprigsfresh thyme
2bay leaves
250g cup mushrooms, sliced
82.50 ml frozen peas
120g mixed salad leaves, to serve
225.00 gm self-raising flour
40.00 ml choppedfresh chives
125.00 ml parmesan, finely grated
50g butter, melted
117.50 gm sour cream
64.38 gm milk
Instructions:
In a large frying pan over medium-high heat, heat half of the oil. Brown beef in batches for 4 to 5 minutes until golden all over, then transfer to the slow cooker.
In a pan, heat the rest of the oil on high heat. Add carrot, celery, and onion. Stir occasionally and cook for 5 minutes until slightly charred. Mix in garlic and flour and cook for 1 minute until fragrant. Pour in stout and simmer for 2 minutes. Transfer to a slow cooker. Add worcestershire sauce, rosemary, thyme, and bay leaves. Season to taste. Cook on high for 3 hours (or low for 6 hours). Finally, add mushrooms and peas and cook for 20 minutes.
Prepare the Sour Cream and Chive Dumplings by mixing flour, chives, and parmesan in a bowl. Season the mixture and create a well in the center. Add butter, sour cream, and milk, then thoroughly combine. Shape the mixture into balls using level tablespoons.
Remove the rosemary, thyme, and bay leaves from the stew. Place the dumplings on top of the stew, cover, and cook on high for 1 hour or until the dumplings double in size. Uncover and cook for an additional 15 minutes. Serve with a side salad.