Beef stew with herb dumpling

Mozzarella and Sweet pepper Bruschetta

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    15 mins

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    120 mins

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  • <%=HttpUtility.HtmlDecode(@"40ml sunflower oil")%>
  • <%=HttpUtility.HtmlDecode(@"500g topside steak, trimmed and cubed")%>
  • <%=HttpUtility.HtmlDecode(@"1 onion")%>
  • <%=HttpUtility.HtmlDecode(@"1 carrot")%>
  • <%=HttpUtility.HtmlDecode(@"1 bay leaf")%>
  • <%=HttpUtility.HtmlDecode(@"250ml (1cup) beef stock")%>
  • <%=HttpUtility.HtmlDecode(@"125ml (1/2cup) water")%>
  • <%=HttpUtility.HtmlDecode(@"1 ½ cups plain flour")%>
  • <%=HttpUtility.HtmlDecode(@"1 ½ tsp baking powder")%>
  • <%=HttpUtility.HtmlDecode(@"½ tsp salt")%>
  • <%=HttpUtility.HtmlDecode(@"40g (2 tbs) Flora pro-activ")%>
  • <%=HttpUtility.HtmlDecode(@"2 tbs parsley, finely chopped")%>
  • <%=HttpUtility.HtmlDecode(@"½ cup low fat milk")%>
  • <%=HttpUtility.HtmlDecode(@"1 tbs plain flour, extra")%>


1. Heat oil in a saucepan, brown meat in batches, set aside. Add onion and carrot and stirring, cook for 3 – 5 minutes. Add meat, bay leaf, stock and water; bring to the boil. Reduce heat, cover and simmer for 1 ½ hours or until meat is tender.

2. Sift flour, baking powder and salt in a bowl and rub in Flora pro-activ with your fingertips until it resembles fine breadcrumbs. Using a round-bladed knife, stir in parsley and sufficient milk until mixture forms a ball. Divide mixture into 6 portions and toss in extra flour. Drop dumplings onto simmering stew, cover and cook for 15 minutes.

3. Serve with steamed snow peas or baby squash.

Contains 1.25 of your daily Flora pro.activ servings