Meat And Vegetable Stew With Parsley Dumplings

Name: Meat And Vegetable Stew With Parsley Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup parsley finely chopped; 7 3/8 tablespoons bread crumbs homemade; 1 egg; 2 1/8 tablespoons butter room temperature; grated lemon zest; 1 pinch nutmeg; 1 pinch salt; 1 3/8 tablespoons butter; 1 tablespoon oil; 1 onion finely chopped; 7/8 pound beef or other meat of your choice cut into small cubes; 1 handful broccoli flowers; 1 handful cauliflower flowers; 2 carrots cut into cubes; 1 celery stalk sliced; 1 bay leaf; 1 pinch nutmeg; 5 tablespoons flour; 2 meat stock cubes; 7/8 cup cream; chopped parsley for sprinkling

Servings: persons

2/3 cup parsley finely chopped
7 3/8 tablespoons bread crumbs homemade
1 egg
2 1/8 tablespoons butter room temperature
grated lemon zest
1 pinch nutmeg
1 pinch salt
1 3/8 tablespoons butter
1 tablespoon oil
1 onion finely chopped
7/8 pound beef or other meat of your choice cut into small cubes
1 handful broccoli flowers
1 handful cauliflower flowers
2 carrots cut into cubes
1 celery stalk sliced
1 bay leaf
1 pinch nutmeg
5 tablespoons flour
2 meat stock cubes
7/8 cup cream
chopped parsley for sprinkling

1
Mix all the ingredients for dumplings by hand or in a food processor until well combined.
2
Form 24 small marble sized dumplings (or bigger if you wish), roll in some flour, set aside and refrigerate.
3
Saute onion in butter and oil for few minutes.
4
Add meat, stir, saute until golden.
5
Stir in broccoli, cauliflower, carrots, celery, bay leaf and nutmeg.
6
Sprinkle with 2 tablespoons of flour, stir.
7
Add enough water to cover meat and vegetables and cook for 40 minutes on low heat, half covered, until meat is tender. Add some water from time to time, stir.
8
Add stock cubes and 1l water, bring to boil.
9
Thicken stew with 3 tbs of flour paste (mix flour with cold water to get a creamy paste), cook for few more minutes.
10
Add parsley dumplings and cook for 10 minutes.
11
Remove bay leaf from the stew.
12
Stir in cream, sprinkle with some chopped parsley and serve.

719

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2/3 cup parsley finely chopped, 7 3/8 tablespoons bread crumbs homemade, 1 egg, 2 1/8 tablespoons butter room temperature, and more.

Yes, Meat And Vegetable Stew With Parsley Dumplings falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!