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BEEF STEW AND SPINACH DUMPLINGS

Welcome to another awesome Rennie Mystery Box Challenge! This video contains a paid for promotion, but that’s not the mystery ingredient! This recipes warms you right through to your bones… a rich and comforting stew with fluffy, green dumplings. Watch to find out what the mystery ingredient is and how we get on!

INGREDIENTS

Stew

Dumplings

STEP-BY-STEP-GUIDE

CHOP AND ROAST THE VEG

Preheat an oven to 220°C. Peel and roughly chop the carrot, celery and onion into bite-sized pieces. Wash and slice the leek, then slightly crush the garlic but leave as whole cloves. Throw all those prepared ingredients into the base of a big roasting tin and scatter the herbs over the top, then drizzle with a little oil and sprinkle with salt and pepper. Lay the bone marrow pieces on top and roast for 30 minutes.

SEAR THE BEEF

Season the beef with salt and pepper and sear in a really hot frying pan with a little of the vegetable oil at a time to gain some colour on all sides, then transfer to a casserole pot. Do this in batches so as not to overcrowd the pan.

SLOWLY STEW

Tip everything from the roasting tray into the pot and pour in the wine, stock and tomato purée. Heat to a gentle simmer on the stove then transfer to the oven, with a lid, for 2 hours at 160°C.

REMOVE THE MARROW

Removed the marrow bones, but make sure you’ve scooped all of the goodness out of the inside back into the stew.

DUMPLINGS

Wash and dry the spinach, then blitz up in a food processor with the butter, flour, horseradish sauce and salt. Blitz until you have a consistency you can roll, add a dash of cold water if required, but it rarely does. Shape into walnut sized balls with lightly floured hands and drop into the top of the stew, leaving plenty of space for them to double in size. Continue to bake, this time without a lid, for another 30 minutes to cook the dumplings.

SERVE

Serve with freshly steamed or roasted veg. Serves 4