Beef, beetroot and butter bean stew with Stilton dumplings

"Hearty and full of flavour, this deliciously wholesome stew is a surefire crowd-pleaser. Slow-cooked for beef that simply falls apart and topped with doughy Stilton dumplings - cold winter evenings were made for meals like this"
Prep time:
30 min
Cook time:
3 hr
Servings:
8 people

Health Score

High
Medium
Low
9.0 / 10
High score

Glycemic Index

Index
49
Low
Load
20
High

Nutrition per serving:

Calories501.86 kcal25%
Fat19.66 g28%
Carbs41.07 g16%
Sugars11.20 g12%
Protein39.44 g79%
Sodium618.75 mg31%
Fiber8.20 g29%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
49
Low
Glycemic Load
20
High

Ingredients

2 tbsp plain flour
½ tsp ground allspice
600g beef casserole steak, diced
3 tbsp vegetable oil
2 carrots, peeled and roughly chopped
2 celery sticks, roughly chopped
2 parsnips, peeled and roughly chopped
400g pack shallots, peeled but kept whole; 2 reserved and finely chopped
450g raw beetroot, peeled and cut into thick wedges
4 garlic cloves, finely chopped
10 sprigs thyme
150ml red wine
1 litre of beef stock, made using OXO Beef Cubes
1 tbsp tomato purée
2 bay leaves
400g tin butter beans, drained
125g self-raising flour
3 thyme sprigs, leaves removed and chopped
50g suet, grated
60g Stilton, roughly crumbled
3 x 220g packs green beans, trimmed
½ tbsp olive oil
1 garlic clove, finely chopped
1 tsp Dijon mustard
1 tbsp white wine vinegar

Directions

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