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Photo of Peppered veal and mushroom stew with chive dumplings by WW

Peppered veal and mushroom stew with chive dumplings

Total Time
8 hr 20 min
20 min
8 hr
Add some dumplings atop this rustic veal stew as the tops become crispy but the centre remains soft and doughy – perfect for soaking up the peppery tomato based sauce.


Veal leg steak, raw

650 g, diced


2 clove(s), thinly sliced

Brown onion

2 medium, coarsely chopped

Canned diced tomatoes

400 g

Tomato paste

2 tbs

Salt-reduced liquid beef stock

¾ cup(s), (185 ml)


200 g, button variety

Swiss brown mushrooms

200 g

Fresh thyme

1 cup(s), 6 fresh thyme sprigs, plus 1 tbs extra leaves chopped to serve

White self-raising flour

cup(s), (100g)

Reduced fat oil spread

30 g

Grated parmesan cheese

25 g

Skim milk

cup(s), (80 ml)


  1. Combine veal, 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.
  2. 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).
  3. 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.