SuperValu Recipe Ideas | Quick and Easy Recipes

Traditional Beef Stew

A stew, in the cold winter months is such a nourishing family meal. The beauty behind it is that you can pop it on top of the cooker or in the oven and just forget about it for an hour or two and it will happily cook away.

SuperValu

Recipe - Kells - O'Brien's

Traditional Beef Stew

Prep Time25 Minutes

Servings4

Cook Time120 Minutes

Ingredients

750ml Beef Stock

2 Carrots diced

2 sticks Celery diced

50g Mushrooms sliced

1.5 medium Onion diced

30g Plain Flour

600g SuperValu Fresh Irish Stewing Beef

1 tsp SuperValu Tomato Purée

1 pinch Salt

200g Self-Raising Flour

60 ml SuperValu Buttermilk

1 dstspn SuperValu Fresh Parsley chopped

Directions

Ingredients

750ml Beef Stock
2 Carrots, diced
2 sticks Celery, diced
50g Mushrooms, sliced
1.5 medium Onions, diced
30g Plain Flour
600g SuperValu Fresh Irish Stewing Beef
1 tsp SuperValu Tomato Purée
1 pinch Salt
200g Self-Raising Flour
60 ml SuperValu Buttermilk
1 dstspn SuperValu Fresh Parsley, chopped

Method

In a large saucepan, heat a little oil. Add the stewing beef and fry quickly until coloured or sealed all over.
Add the vegetables with the sealed beef, mix them well around, and cook for 3-4 minutes until all the vegetables are coloured and glazed as well as the beef.
Next, add the tomato puree and sprinkle the 30g flour. Stir to coat and colour the flour.
Pour in the stock and allow to come to the boil, then reduce the heat to a gentle simmer and cook for 2 hours, covered, until the meat and vegetables are tender and the sauce is a nice consistency.
Meanwhile, make the dumplings. Mix the flour, salt, finely diced onion, and fresh parsley together. Mix well.
Gently stir in the buttermilk, but do not add all the buttermilk at once as it may not take all the liquid. Knead the dough very gently, just until it comes together, and then cut out the dumplings using a pastry cutter. They should be no thicker than ¾ inch. Leave them to set in the fridge until required.
About ½ hour before the stew is ready, drop in the dumplings. Leave them to cook in the stew for about 25-30 minutes.

25 minutes

Prep Time

120 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

750ml Beef Stock

Oxo Beef Stock Cubes 12 Pack (71 g)

Add Oxo Beef Stock Cubes 12 Pack (71 g) to Favourites.Add Oxo Beef Stock Cubes 12 Pack (71 g) to Favourites.

€2.69€37.89/kg

2 Carrots diced

SuperValu Irish Carrots Loose (1 kg)

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€1.25/kg€1.25/kg

2 sticks Celery diced

SuperValu Celery Import (1 Piece)

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€0.99

50g Mushrooms sliced

SuperValu Closed Cup Mushrooms (250 g)

Only 79c

Add SuperValu Closed Cup Mushrooms (250 g) to Favourites.Add SuperValu Closed Cup Mushrooms (250 g) to Favourites.

€0.79€3.16/kg

1.5 medium Onion diced

Loose Brown Onion (1 kg)

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€2.89/kg€2.89/kg

30g Plain Flour

SuperValu Plain Flour (2 kg)

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€2.55€1.28/kg

600g SuperValu Fresh Irish Stewing Beef

SuperValu Fresh Irish Stewing Beef (400 g)

Only €3

Add SuperValu Fresh Irish Stewing Beef (400 g) to Favourites.Add SuperValu Fresh Irish Stewing Beef (400 g) to Favourites.

€3.00€7.50/kg

1 tsp SuperValu Tomato Purée

Roma Organic Tomato Puree Tube (140 g)

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€2.05€14.64/kg

1 pinch Salt

Lo Salt (350 g)

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€3.29€9.40/kg

200g Self-Raising Flour

SuperValu Self Raising Flour (2 kg)

Add SuperValu Self Raising Flour (2 kg) to Favourites.Add SuperValu Self Raising Flour (2 kg) to Favourites.

€2.55€1.28/kg

60 ml SuperValu Buttermilk

SuperValu Buttermilk (1 L)

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€1.10€1.10/l

1 dstspn SuperValu Fresh Parsley chopped

Schwartz Herbs Parsley (3 g)

Add Schwartz Herbs Parsley (3 g) to Favourites.Add Schwartz Herbs Parsley (3 g) to Favourites.

€2.50€833.33/kg

Recipe

Ingredients

750ml Beef Stock
2 Carrots, diced
2 sticks Celery, diced
50g Mushrooms, sliced
1.5 medium Onions, diced
30g Plain Flour
600g SuperValu Fresh Irish Stewing Beef
1 tsp SuperValu Tomato Purée
1 pinch Salt
200g Self-Raising Flour
60 ml SuperValu Buttermilk
1 dstspn SuperValu Fresh Parsley, chopped

Method

In a large saucepan, heat a little oil. Add the stewing beef and fry quickly until coloured or sealed all over.
Add the vegetables with the sealed beef, mix them well around, and cook for 3-4 minutes until all the vegetables are coloured and glazed as well as the beef.
Next, add the tomato puree and sprinkle the 30g flour. Stir to coat and colour the flour.
Pour in the stock and allow to come to the boil, then reduce the heat to a gentle simmer and cook for 2 hours, covered, until the meat and vegetables are tender and the sauce is a nice consistency.
Meanwhile, make the dumplings. Mix the flour, salt, finely diced onion, and fresh parsley together. Mix well.
Gently stir in the buttermilk, but do not add all the buttermilk at once as it may not take all the liquid. Knead the dough very gently, just until it comes together, and then cut out the dumplings using a pastry cutter. They should be no thicker than ¾ inch. Leave them to set in the fridge until required.
About ½ hour before the stew is ready, drop in the dumplings. Leave them to cook in the stew for about 25-30 minutes.