Instructions for Cheddar Dumplings;

  • Flour 200.0 g
  • Garlic powder 20.0 g
  • shredded cheddar cheese 200.0 g
  • veggie butter (shortening) 100.0 g
  • Milk 160.0 ml
  • Fresh parsley
  1. Method:

    • In a sauce pot, add corn oil over medium heat and fry the beef cubes until browned on all sides. Remove the beef cubes from the pan and set aside.
    • In the same pot, fry the onion, celery, and carrots until soft and fragrant, adding a little oil if necessary.
    • Add garlic and fry for another 30 seconds. Stir in the tomato paste.
    • Mix and Add Knorr Demi Glace Brown Sauce mix and water, Knorr Chicken Seasoning Powder and Worcestershire sauce ; allow to come to a simmer and stir with a wooden spoon.
    • Add the beef cubes back to the pot then add bay leaves, cinnamon stick and thyme.
    • Reduce to a simmer and cover, simmer for 1 ½ hours. Add the potatoes and simmer for another ½ an hour or until the vegetables are tender.
    • Remove the bay leaves and thyme branches, if the stew is still thin just add little bit Knorr Demi Glace Brown Sauce Mix dilute with little water; stirring occasionally, simmer for another 10 minutes.
  2. Instructions for Cheddar Dumplings;

    • Stir together the all-purpose flour and garlic powder in a medium bowl. Cut in the shortening until mixture resembles coarse crumbs. Stir in the cheddar cheese, then add the milk and stir until the dry ingredients are moistened.
    • Make small balls with the dough and place them on top of the stew, leaving them room to expand– they grow a lot as they cook. Place the stew in the oven uncovered and bake until the dumplings are browned and cooked through, about 30 to 40 minutes.
    • Garnish the stew with parsley and serve.