Beef Stew:

  • Beef stew meat, cut into 1-inch pieces 1.2 kg
  • Onions, chopped 200 g
  • Celery, diced 100 g
  • Carrots, cubes 200 g
  • Garlic, chopped 50 g
  • Tomato, paste 20 g
  • Water 2 l
  • Worcestershire Sauce 15 ml
  • Bay leaves 2 pc
  • Cinnamon sticks 5 g
  • Thyme, fresh, chopped 20 g
  • potatoes 250 g
  • Oil 50 ml

Cheddar Dumplings:

  • All purpose flour 200 g
  • Garlic, powder 20 g
  • Veggie butter (shortening) 100 g
  • Shredded cheddar cheese 200 g
  • Milk 160 ml
  • Parsley, chopped 20 g
  1. Beef Stew:

    • In a saucepan, add oil over medium heat and fry the beef cubes until browned on all sides. Remove the beef cubes from the pan and set aside.
    • In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
    • Add garlic and fry for another 30 seconds. Stir in the tomato paste.
    • Add Knorr Demi Glace Sauce and water, Knorr Beef Stock Powder, tomato paste and Worcestershire sauce allow to come to a simmer and stir with a wooden spoon.
    • Add the beef cubes back to the pot, then add bay leaves, cinnamon stick and thyme.
    • Reduce to a simmer and cover, simmer for 1 ½ hour. Add the potatoes and simmer for another ½ an hour or until the vegetables are tender.
    • Remove the bay leaves and thyme branches, if the stew is still thin just add a little bit of Knorr Demi Glace Sauce stirring occasionally, simmer for another 10 minutes.
  2. Cheddar Dumplings:

    • Stir together all-purpose flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
    • Make small balls with the dough and place them on top of the stew, leaving them room to expand – they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
    • Garnish the stew with parsley and serve.