I’m running late with my leftover recipe this week, sorry for the delay! Yesterday I had a lot of roast beef left so I made beef stew and dumplings! I have made this recipe once before and it went down well, its comfort food at its best =)
The main vegetables in this recipe are carrots, parsnips and mushrooms but it works well with any veg. This is a great recipe to use up vegetables that are approaching their use by date, I threw in some asparagus that needed using.
Beef stew and dumplings Serves 4
- 400g carrots, chopped
- 400g parsnips, chopped
- 200g mushrooms, halved or quartered
- 300g leftover roast beef, cut into chunks
- 500ml jar beef and ale sauce
- 250ml beef stock
- 50g shredded vegetable suet
- Preheat oven to 200 degrees (180 degrees fan oven). Cook the carrot and parsnips in a pan of boiling water for 10 minutes until softened. Add to a large pan or wok with the leftover beef, cooking sauce and mushrooms and simmer for 5 minutes, stirring regularly.
- Pour into a casserole dish, add the stock and put into the oven for 5 minutes while you make the dumplings.
- Follow instructions on the suet packet to make the dumplings. Add to the casserole dish and cook for 20 minutes.
Looks pretty good right? Who knew leftovers could taste like this 😉
Bye for now,