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This one uses our locally farmed beef chuck steak all the way from Laurie Mulcahy’s farm right here in Tatura.

Prep 20mins Cook 8:00hrs Serves 4
Approx 1872kj Carbs 30g Fat 18g Protien 40g Weighwatchers points 7

• Diced Chuck steak 520 g
• Garlic 2 clove(s), thinly sliced
• Brown onion 2 medium, coarsely chopped
• Canned diced tomatoes 400 g
• Beef stock,¾ cup(s), (185 ml)
• Button Mushrooms 400 g, button
• Fresh thyme 1 cup(s),
• White self-raising flour ⅔ cup(s), (100 g)
• Butter or marg spread 30 g
• Grated parmesan cheese 25 g
• Skim milk ⅓ cup

Combine chuck steak, garlic, onion, tomatoes, 2 tsp pepper, paste, stock, mushrooms and thyme in a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 7 hours (or high for 3 1/2 hours). Discard thyme sprigs.
Place flour in a medium bowl. Rub in spread. Stir in parmesan and half the chives. Stir in enough milk to make a soft sticky dough. Drop heaped teaspoons of dumpling mixture, 2cm apart, on top of stew (you should get 12 dumplings). Cook, covered, on low for 1 hour (or high for 30 minutes).
Sprinkle with remaining chives to serve.

SERVING SUGGESTION: Steamed beans and green peas.
TIP: ON THE STOVETOP – If you don’t have a slow cooker, cook stew in a large covered saucepan over low heat for 2 hours or until beef is tender. Add dumplings and cook, uncovered, for 20–30 minutes.

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