Peppered veal and mushroom stew with chive dumplings
6
Points®
Total time: 8 hr 20 min • Prep: 20 min • Cook: 8 hr • Serves: 4 • Difficulty: Easy
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.
Ingredients
Veal leg steak, raw
650 g, diced
Garlic
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)
Mushrooms
200 g, button variety
Swiss brown mushrooms
200 g
Fresh thyme
6 sprig(s)
White self-raising flour
⅔ cup(s), (100g)
Fresh chives
1 tbs
Reduced fat oil spread
30 g
Grated parmesan cheese
25 g
Skim milk
⅓ cup(s), (80 ml)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.