Beef Stew with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 958 cal. | (46 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 4.7 μg | (8 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.4 mg | (195 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 10.1 μg | (337 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,613 mg | (40 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 276 mg | |||
| Cholesterol | 378 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the stew
- 100 grams marbled Smoked bacon
- 300 grams pearl onions (5-6 pieces)
- 4 Parsnips
- 750 grams Beef
- 2 garlic cloves
- 2 centiliters Brandy (or Cognac)
- 500 milliliters Burgundy wine
- salt
- freshly ground pepper
- For the herb dumplings
- 6 day-old White rolls
- 200 milliliters Whipped cream
- 150 milliliters lukewarm water
- 2 egg yolks
- 1 egg
- 1 shallot
- 1 Tbsp Fresh herbs (chopped)
- salt
- freshly ground pepper
Preparation steps
For the stew: cut bacon into small cubes. Peel onions. Peel parsnip and quarter lengthwise, cut into small pieces. Cut beef into large bite-sized pieces. Spread thick casserole pot with half of bacon. Top with beef and onions, season with salt and pepper. Peel garlic and squeeze through a press. Spread garlic, parsnip and remaining bacon on top. Add cognac and wine to the pan and cover with a lid. Simmer for about 4-5 hours on very low heat.
For the dumplings: cut bread into very thin slices, place in a shallow dish.
Heat 1 teaspoon of butter in a pan and saute shallot until translucent. Spread shallot and parsley on top of bread.
Whisk cream with water, egg and egg yolks, pour over bread. Sprinkle with flour and season with salt and pepper. Mix well and let stand, covered, for 30 minutes.
Shape mixture into 8 oval dumplings and cook in boiling salted water for about 15-20 minutes.
Remove dumplings from the water and add to beef stew. Serve.
