stew topped with dumplings
Source: cookbook
1. Sear beef
2. Fry off onion
3. stir in garlic and then flour then gradulay mix in wine and stock
4. Add puree, bay leaves and season with salt and pepper
5. Bring to boil then transfer to slow cooker, add carrots
6. Cook on low for 7-9 hours
7. Make dumplings: mix flour,suet.horseradish, chives and salt and pepper. Stir in water untill you have a soft but not sticky dough. Shape into 8 balls.
8.Stir in leeks and place dumplings on top
9. Cook for 30-45mins on high.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 818 | ||
Calories from Fat: 470 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 23.1g | 116 % | |
Monounsaturated Fat 21.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 136.5mg | 42 % | |
Sodium 756.6mg | 26 % | |
Potassium 919.5mg | 24 % | |
Total Carbohydrate 43.4g | 13 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 40.9g | ||
Protein 41.8g | 60 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 818
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