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$10 Meals Beef Stew & Horseradish Dumplings

Posted by John Reed on 2nd November 2019

Approx 4 Portions

Shopping List

1 x Medium white onion ($0.47)
1 x Garlic Bulb ($0.50)
4 x Carrots ($0.30)
1/2 x Butternut Squash ($1.00)
500g/1.1lbs x Chuck of beef ($3.90 reduced)
3 tsp x Marmite ($1.60)
1 Sprig x Fresh parsley ($0.30)
3 x Parsnips ($1.00)
3 tsp x Horseradish ($0.80)
Total ($9.72) (Baring in mind not including basic committees e.g. Flour, sugar, spices ect)

Beef Stew

1 x Medium white onion (Peeled & Diced)
6 x Garlic cloves (Peeled & Grated)
4 x Carrots (Peeled & Sliced)
1 tsp x Dried thyme
1/2 x Butternut squash (Peeled, Deseeded & Diced)
1 x Bay leaf
500g/1.1lbs x Chuck of beef (Diced & Coated In Plain Flour)
50g x Plain flour (Coating The Beef)
3 tsp x Marmite
1000 ml x Chicken Stock
600 ml x Water

Roasted Parsnips

3 x Parsnips (Peeled & De cored)
2 tbsp x Vegetable oil
1 tsp x Natural sea salt
1/2 tsp x Cracked black pepper

Horseradish Dumplings

1 Sprig x Fresh parsley (Washed & Chopped)
200g x Plain flour
1 Pinch x Natural sea salt
10ml/0.3floz x Vegetable oil
3 tsp x Horseradish sauce
1 tsp x Baking powder
1 x Egg
Milk (Enough To Bind)


1) Place a large pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the diced onions, garlic and the dried thyme. Cook down for 5 minutes until soft. Then add the sliced carrots. Cook down for a further 5 minutes then add the diced butternut squash with the bay leaf. Cook for another 5 minutes then take off the heat. Add a non stick pan onto a medium heat with a tablespoon of vegetable oil. Coat the diced beef with plain flour and season. Once the pan is hot add the beef to the pan without over filling. Once all the beef has finished browning off add to the large pan. Leave the non stick pan onto a medium heat and add some of the chicken stock to deglaze the pan. After 5 minutes pour the reduced chicken stock into the large pan. Add the rest of the chicken stock and water to the large pan. Mix well and place the large pan onto a low heat. Place a lid on top and cook down for two hours, occasionally stirring the mix so it does not burn.

2) Pre heat the oven to 180c/350f. Place the parsnips into a medium size pan and cover with water. Place the pan onto a high heat and once boiling cook for 10 minutes until slightly soft. Once soft take off the heat and drain in a colander. Once the parsnips have cooled down place them into an oven tray with two tablespoons of vegetable oil. Add the natural sea salt and cracked black pepper. Use your hands to coat the parsnips evenly and place into the oven to cook for 30 – 40 minutes.

3) Place all the ingredients for the horseradish dumplings into a medium size mixing bowl except the milk. Mix well then slowly start adding the milk little by little, until it has bound together. Once bound roll them out onto a floured plate into walnut nut size balls.

4) Once the beef is tender take off the lid and allow it to thicken. Once slightly thick drop the dumplings in on top of the stew and place the lid back on. Steam the dumplings for 15 minutes. Once tender serve with the parsnips once they come out of the oven.


Check out the highlights of this dish below on YouTube! Made live on Twitch CHEFJOHNREED – Twitch


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