鲍鱼tv

Yvonne says: “This is the ultimate winter-warmer. It’s budget-friendly, hearty, packed with nutrients and most importantly delicious! You can batch cook, but I promise you’re going to want to eat the whole lot once you try it! If you don't have a slow cooker, you can try this recipe out in the pan or an oven if you don't have a slow cooker to hand.”

Ingredients for Harissa Beef (Serves 6):

• 700g diced beef
• 2x red onions (quartered)
• 5 cloves garlic
• 2 tsp cumin powder
• 4 tsp chilli harissa paste
• 4 tbsp tomato puree
• 2x tins chopped tomatoes
• 3x parsnips
• 3x carrots
• 2x veg stock cubes

Ingredients for Dumplings (Makes 18):

• 125g self raising flour
• 50g softened butter
• 2tsp wholegrain mustard
• 100g extra strong cheddar cheese
• 2-4tbsp cold water

Ingredients for Butterbean Mash:

• 20g butter
• 2 tins drained / washed butterbeans
• 150ml veg stock
• Salt & Pepper
• 1/2 Lemon (juiced)

For serving (optional):

• String-less runner beans
• Fresh parsley

Method for Harissa Beef:

1. Fry the flour-coated diced lean beef with butter until browned.
2. Using the same pan, fry the quartered red onion, 5 loosely chopped garlic cloves, 2 tsp cumin powder, and 4 tsp of smoked chilli harissa paste.
3. Then quickly had 4 tbsp tomato puree, and then 2 tins of chopped tomato. Season well. Then quickly pour into slow cooker.
4. Throw in 3 chopped parsnips (cut in different shapes) and 3 carrots chopped into chunks.
5. Stir gently and then add 500 ml of bouillon vegetable stock.
6. Cook on high for 4 hours. Keep checking every hour or so. You might want to add more stock if it gets too thick!
7. Add cheesy dumplings about one hour before the cooking ends.
8. Cover with lid.
9. Serve with a sprinkling of loosely chopped parsley leaves, the butterbean mash, and sliced string-less runner beans.

Method for Dumplings:

1. In a bowl, add 125g self raising flour, 50g softened butter, 2 tsp wholegrain mustard, 100g extra strong grated cheddar cheese.
2. Mix together with seasoning about 2 - 4 tbsp cold water until you get a soft dough.
3. Roll into 18 walnut size balls, add to the top of the stew, about one hour before cooking.
4. Cover with lid.

Method for Butterbean Mash:

1. In a saucepan, add 20g real butter, 2 tins of drained/washed butterbeans, 150ml veg stock and seasoning.
2. Boil gently for 5 minutes.
3. Add the juice of half a lemon and puree with a hand blender. This would be a for a minimum of 3 minutes until it is really smooth.
4. If it is too thick, add a little water. The consistency needs to be just like mashed potato.