Beef Stew & Dumplings

1. Marinade the meat in the red wine and garlic for 2 to 3 hours.
2. Heat half the butter in a heavy frying pan. Add chopped onion and cook over a low heat until golden brown.
3. Strain the meat from the wine marinade and keep both aside.
4. Add meat to the onions and carrots and slightly brown.
5. Stir through flour and cook for 1 minute.
6. Add stock marinade to the pan and simmer over a medium heat to reduce by one third.
7. Add water, tomato paste and seasoning.
8. Cover and cook for at least 2 to 3 hours on a low heat until the meat is slightly tender.
9. Add the mushrooms and McCain Vegetables and McCain Diced Carrots.
10. Simmer for about 20 minutes without a lid, stirring occasionally.
11. Add mashed anchovies and stir through.
12. For the dumplings mix the cornflour, flour, baking powder, salt, sugar, garlic, rosemary and black pepper.
13. In separate bowl, add milk, eggs, butternut and melted butter.
14. Whisk until smooth. Using spatula, fold wet mixture into dry until incorporated.
15. Gently drop spoons of the wet dumpling mix on to the stew. Cover with a lid and steam for 10 to 15 minutes until cooked through and tender.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Country Crop #Sweet Potato #beef #stew #dumpling