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Beef stew with buttermilk dumplings
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- butter, for greasing
- 60 g butter, chilled
- 230 g self-raising flour
- 110 g buttermilk
- 1 pinch sea salt
- 6 sprigs fresh flat-leaf parsley, leaves only (optional)
- 2 brown onions, cut into halves
- 4 garlic cloves
- 30 g olive oil
- 800 g beef chuck steak, cut into pieces (3 cm)
- 500 g water
- 2 tbsp Vegetable stock paste or Meat stock paste (see Tips)
- 350 g carrots, cut into rounds (1 cm)
- 4 sprigs fresh thyme, leaves only
- 100 g tomato paste
- 3 dried bay leaves
- sea salt, to taste
- ground black pepper, to taste
- per 1 portion
- 2424 kJ / 577 kcal
- 32.5 g
- 36.5 g
- 32.3 g
- Saturated Fat
- 11.6 g
- 6.8 g
- 962.2 mg