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Stew and Dumplings

Stew and Dumplings

Ingredients

For the dumplings:

For the stew:

To serve (optional):

We recommend: the George Foreman Evolve Grill with Deep Pan Plate.

Serves: 4

  1. To make the dumplings, mix the flour and salt in a medium sized bowl, then stir through the suet and parsley (if using). Once combined, make a well in the centre of your bowl and add 3-5 tbsp of cold water one at a time whilst mixing into a dough. Add more water until you have achieved the right consistency - you want the dough to be firm but flexible. Divide and roll into 8 balls and set aside.
  2. Peel and chop your root vegetables into approximately 1cm chunks, and boil them for the recommended cooking time (around 5 minutes depending on your veg).
  3. Whilst the vegetables are cooking, attach the deep pan plate to your George Foreman Evolve Grill and pre-heat to a medium high heat.
  4. Add the oil to your grill and once heated, sear the beef until the meat is entirely coloured on the outside. Remove beef from the grill and set aside.
  5. Once the vegetables are cooked, add them to the deep pan dish with the gravy and beef, and season with salt and pepper. Mix thoroughly so the meat and vegetables are well covered with gravy, then gently place each dumpling on top of the stew. Close the lid of your grill and make sure there is a little bit of space bewteen dumplings and the lid so they don't stick.
  6. Cook on a medium heat for around 30 minutes or until the dumplings are crispy and browned on top and soft inside. Serve with mashed potato and seasonal veg, and enjoy!