Prep time: 20 minutes
Cooking time: 1½ hours
Serves: 6–8
Beef Stew:
- 1kg beef, deboned and cubed
- 2 tablespoons (30ml) oil
- 2 garlic cloves, chopped
- 1 onion, chopped
- 1 large celeriac, cut into chunks
- 2 bay leaves
- 1 butternut, cut into chunks
- 3 cups (750ml) beef stock
- 1 cup frozen peas
Red Onion Dumplings:
- 1 red onion, finely chopped
- 1½ cup self-raising flour
- Pinch of salt
- 1 tablespoon sugar
- 1 tablespoon butter, melted
- ½ cup blue cheese, crumbled
- 1 cup vegetable stock
- Heat oil in a large saucepan, and brown beef for 5–8 minutes. Add garlic and onions and fry for 1–2 minutes.
- Add celeriac, bay leaves and stock, and cover with lid. Cook for 50–60 minutes.
- Combine dumpling ingredients. Roll and cut with a cookie cutter.
- Add butternut, peas and dumplings to beef stew, and simmer until cooked through.
- Serve warm.
Fact: Red onions are sweeter and less harsh than other onions. They are a more effective natural blood thinner as they are high in flavonoids (a group of plant metabolites thought to provide health benefits through cell signalling pathways and antioxidant effects) as compared to white onions.
