Beef Stew with Cheddar Dumplings

Designed for professional chefs, check out this Beef Stew with Cheddar Dumplings recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Gravy base, Knorr Beef Stock Powder, Knorr Gravy Base.

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 Brown Gravy Base 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 Brown Gravy Base stirring occasionally, simmer for another 10 minutes.
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.