INGREDIENTS
FOR THE STEW
2 tbsp Olive Pride Blend
1 tbsp Steak and chops spice
1 tbsp Garlic and herb spice
1,5 kg Stewing beef, trimmed
1 Onion, chopped
1 tin Chopped tomato
2 Beef stock cubes
1 tbsp Tomato paste
1 cup Carrots, chopped
1 cup Potatoes, cubed
FOR THE DUMPLINGS
2 Onions, finely sliced
2 tbsp Olive Pride Fat Spread
300 g Flour
3 tsp Baking powder
½ tsp Salt
2 tsp Sugar
2 tbsp Butter, cold
180 ml Milk
FOR THE GREMOLATA
2 cloves Garlic
1 peeled Lemon (keep peels, this will be used)
1 bunch Parsley, washed
TO SERVE
Garnish with chopped herbs, and serve with your favourite sides like roasted butternut and creamed spinach.
Method
- For the stew, rub the Olive Pride Blend over the meat. Season with steak and chop spice, garlic and herb spice. Brown over medium high heat.
- Once browned, add the onion and fry until translucent. Add the chopped tomato. Combine the stock cubes with 1 litre of water and add to the pot. Add the tomato paste, and mix well. Cover, and simmer for roughly 1 . hours over medium heat, stirring consistently and topping up with water if needed.
- Add the carrots and potatoes. Cook for a further 60 – 90 minutes, until the meat is tender and veggies are soft.
- For the dumplings, caramelise your onions in 2 tbsp of Olive Pride Fat Spread, until golden. Once cooled, combine the dry ingredients in a bowl, and rub in the butter with your fingers. Add the milk and onions, and gently knead to form a dough. Divide into 8 – 12 balls. Drop them into the stew, cover, and allow to cook for 15 minutes.
- For the gremolata, finely chop the garlic and parsley and place in a bowl. Peel the lemon so you are left with pieces of skin, and chop finely. Add to the same bowl. Mix to combine, and set aside for service.
- Remove stew from the heat, and adjust seasoning with salt and pepper if needed. Garnish with the fresh gremolata, and serve with your favourite sides like creamed spinach and roast butternut. Enjoy!
OLIVE PRIDE PRODUCTS USED IN THIS RECIPE
