[wpurp-searchable-recipe]Mince and Light Herby Dumplings – – Minced beef: extra lean beef mince (less than 10% fat), vegetable oil, large onion (thinly sliced), celery sticks (finely sliced), carrots (1 finely chopped, rest cut into chunks), butternut squash (about half a squash), garlic cloves (finely chopped), tomato purée, can of chopped tomatoes, balsamic vinegar, beef stock (made with 2 stock cubes), Pinch of granulated stevia, bay leaf, Freshly ground black pepper, Dumplings: self-raising flour, of salt, Freshly ground black pepper, chopped fresh parsley or thyme, egg yolk (lightly beaten), vegetable oil, Water, egg yolk (lightly beaten), vegetable oil, , Prepare all of the vegetables; Preheat the oven to 180°C/ Fan, 160°C /Gas 4.; Dry fry the mince in a large oven-proof pot. When cooked, transfer the mince to a sieve that is placed over a large plate to drain off the fat. Press the mince firmly with a wooden spoon to drain as much of the fat off as possible. Place to one side.; Wipe out the pan with clean kitchen towel and return to the hob.; In the oven-proof pot heat the oil on a medium heat then add the onion, celery, carrots, butternut squash and garlic then cook the for around 15 minutes. Stirring occasionally until the vegetables are softened and lightly coloured.; Return the mince to the pot then add the tomatoes, tomato purée, beef stock, stevia and bay leaves. Season with freshly ground black pepper, then mix together well and bring to the boil. ; Pop the lid on and transfer the pot to the oven and cook for 1 hour.; For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 – 5 tablespoons). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.; Shape into eight golf-ball-sized pieces and put on top of the mince, pushing down a little to coat in the juices. Cover with the lid and place in the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.; When the dumplings are golden-brown, lift them out of the mince onto serving plates/bowls and stir the stew. Serve immediately.; Serve with 2 different types of vegetables, broccoli and cauliflower are my favourites.; ; – – Evening Meal – British – Dumplings – Minced beef – Evening Meal[/wpurp-searchable-recipe]
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Mince and Light Herby Dumplings

Prep Time20 mins
Cook Time1 hr 30 mins
Course: Evening Meal
Cuisine: British
Keyword: Minced Beef
Servings: 4 People

Ingredients

For the mince

  • 400 g extra lean beef mince less than 10% fat
  • 2 tablespoons vegetable oil
  • 1 large onion finely diced
  • 2 celery sticks finely diced
  • 3 medium carrots 1 finely chopped, rest cut into chunks
  • 300 g butternut squash about half a squash
  • 2 garlic cloves finely chopped
  • 2 tablespoons tomato purée
  • 400 g can of chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • 450 ml beef stock made with 2 stock cubes
  • Pinch of granulated stevia
  • 1 bay leaf
  • Freshly ground black pepper

For the dumplings

  • 150 g self-raising flour
  • A pinch of salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley or thyme
  • 1 egg yolk lightly beaten
  • 1 teaspoon vegetable oil

Instructions

  • Prepare all of the vegetables
  • Preheat the oven to 180°C/ Fan, 160°C /Gas 4.

For the mince

  • Dry fry the mince in a large oven-proof pot. When cooked, transfer the mince to a sieve that is placed over a large plate to drain off the fat. Press the mince firmly with a wooden spoon to drain as much of the fat off as possible. Place to one side.
  • Wipe out the pot with clean kitchen towel and return to the hob.
  • In the oven-proof pot heat the oil on a medium heat then add the onion, celery, carrots, butternut squash and garlic then cook the for around 15 minutes. Stirring occasionally until the vegetables are softened and lightly coloured.
  • Return the mince to the pot then add the tomatoes, tomato purée, beef stock, stevia and bay leaves. Season with freshly ground black pepper, then mix together well and bring to the boil.
  • Pop the lid on and transfer the pot to the oven and cook for 1 hour.

For the dumplings

  • Put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 – 5 tablespoons). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
  • Shape into eight golf-ball-sized pieces and put on top of the mince, pushing down a little to coat in the juices. Cover with the lid and place in the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
  • When the dumplings are golden-brown, lift them out of the mince onto serving plates/bowls and stir the stew. Serve immediately.
  • Serve with 2 different types of vegetables, broccoli and cauliflower are my favourites.