Beef Stew with Bacon Dumplings

Beef Stew with Bacon Dumplings

Hearty and filling with extra tasty dumplings this is perfect for cold and dark evenings when you just want to put your feet up.

For the stew:
2 lb stewing beef
2 tbsp coconut oil
5 oz mushrooms
4 carrots
2 leeks
3 tsp rosemary
16 fl oz beef stock
2 tbsp tomato paste
1 tbsp wholegrain mustard
For the dumplings:
4 bacon slices
2 c gluten-free flour blend
4 tsp sage
2 beaten eggs

1. Dice the beef then fry it in the oil for 5-10 minutes until it’s brown all over.

2. Slice the mushrooms, carrots and leeks and add to the pan for 5 minutes with the rosemary.

3. Pour in the beef stock then whisk the paste and mustard in. Bring to the boil then cover and simmer for 1 hour.

4. Finely dice the bacon and mix it into the flour, sage and eggs using your hands. Add enough water to be able to shape firm balls from the dough.

5. Add the dumplings to the stew and cook for 20-30 minutes, uncover for the last 5-10 minutes if you like them crispy on top.

Makes four to six servings.
Each serving has 647 calories.
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