Beef Stew with Cheddar Corn Dumplings
The classic British beef stew has been considered one of the most popular comfort food for generations. Check it out this recipe for a unique twist.

Ingredients
Method:
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Corn oil 50.0 ml
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beef stew meat, cut into 1-inch pieces 1.2 kg
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Onions, chopped 200.0 g
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celery 100.0 g
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Carrots, cubes 200.0 g
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Garlic - chopped 50.0 g
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Tomato Paste 20.0 g
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Water 2.0 l
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Worcestershire sauce 15.0 ml
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Bay leaves 2.0 g
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Cinnamon Stick 5.0 g
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fresh Thyme 20.0 g
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potatoes 250.0 g
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Mushroom fresh 100.0 g
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Fresh parsley 20.0 g
Instructions for Cheddar Dumplings;
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Flour 200.0 g
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Garlic powder 20.0 g
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shredded cheddar cheese 200.0 g
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veggie butter (shortening) 100.0 g
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Milk 160.0 ml
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Fresh parsley
Preparation
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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.
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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.