
A healthier take on a classic dish, with extra vegetables and a rich gravy.
Serves
6
Prep
25 minutes
Cook
approx 2 hours
Nutritional Information:
Each 379g serving contains (excludes serving suggestion)
- KCal
- 348
- Carbs
- 42.1g
- Fibre
- 8.1g
- Protein
- 27.0g
- Fat
-
6.2g
(Low)
- Saturates
-
2.0g
(Low)
- Sugars
-
7.6g
(Low)
- Salt
-
0.6g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 1 tsp sunflower oil
- 500g lean beef, cubed
- 300g onions, chopped
- 300g carrots, chopped
- 1 stick celery (60g), sliced
- 250g mushrooms, sliced
- 300g potatoes, diced
- 1 tbsp plain flour
- 1 low-salt stock cube (beef or vegetable) dissolved in 1.5L boiling water
- For the dumplings:
- 200g wholemeal flour
- 1 tsp baking powder
- good pinch white pepper
- 1 tsp dried thyme
- 1 tbsp chopped fresh parsley
- 100ml semi-skimmed milk
- 1 tsp olive oil
Method
Method
Recipe tips
- Make this classic dish veggie-friendly by replacing the lean beef with a meat substitute, or by simply adding more vegetables.
- To lower the carbohydrate count of this dish, try making smaller dumplings or leave them out completely.