Beef stew dumplings
Ingredients
- 1 tbsp rapeseed oil
- 2 medium onions, chopped
- 2 bay leaves
- 4 thyme sprigs, plus extra leaves to serve
- 550g chunks of lean braising steak
- 100ml red wine
- 1 ½ tbsp plain flour
- 1 tsp English mustard powder
- 230g can plum tomatoes
- 500ml vegetable bouillon
- 280g carrots, halved lengthways and sliced
- 400g piece butternut squash, deseeded, peeled and cut into 3-4cm/11/4-11/2in chunks
- 140g chestnut mushrooms, quartered or halved if large
- 140g self-raising flour
- ½ tsp English mustard powder
- 2 spring onions, ends trimmed, finely chopped
- 3 tbsp chopped parsley
- 2 tbsp rapeseed oil
- 100ml buttermilk
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