Beef Stew and Dumplings
Tender beef stew and dumplings is as close as you can get to a hug in a bowl! In our lower-calorie version of this classic comfort food, we've used egg yolks in the dumplings. This keeps the taste and texture of traditional dumplings but with no suet in sight.
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The dumplings can be made in advance and kept in the fridge until they are needed.
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10 comments
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TashWednesday 10th August 2022
I made this and my dumplings definitely did not look like these! where did i go wrong? they were like little hard balls of rock! (i did use wholemeal self raising flour, but that shouldn’t make that much difference should it?)
SharonMonday 15th August 2022
Hi Tash, you’ll need to add a little more water to wholemeal self-raising flour as the bran in the flour will absorb more liquid. This should give you lighter dumplings.Thanks for your question and hope you have a better result if you try the recipe again.
SairaTuesday 12th July 2022
Hi, I’m using the slow cooker method. Jus to confirm, do I only use 400ml of beef stock? Thanks
HollyTuesday 12th July 2022
Hey Saira, yes for the slow cooker method use 400ml beef stock, hope that helps!
Janet kempSunday 20th February 2022
How many carbs are in the dumplings?
HollyMonday 21st February 2022
Hi Janet, our nutritional information is for the whole recipe so if you’d like to know one particular element you would need to make your own calculations. We have a handy guide HERE to help work out nutritional information for our recipes. Hope that helps!
PaulFriday 21st January 2022
Can you use the dumpling recipe as an alternative to suet pastry recipe
SharonFriday 21st January 2022
Hi Paul, we haven’t tried this but it could work, please let us know how you get on, it’s a great idea!
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