Medel

Nötköttsgryta med klimp

En rik, glänsande nötköttsgryta med mjuka rotfrukter och sammetssmeka klimp som suger upp varje droppe av den djuprött vinssäsen. Detta är pure komfort—precis den där maträtten som fyller ditt kök med ett oemotståndligt sältsamt arom och lockar alla till bordet.

⏱️170 min

🍽️4 portioner

2.5

🇨🇳 Kinesisk 🇬🇧 Brittisk 🍲 Middag 🥩 Nötkött

👩‍🍳 Gör så här

⏱️ Äggklocka

1
Preheat the oven to 180°C.
2
Heat olive oil and butter in an ovenproof casserole over medium-high heat. Add beef and brown on all sides. Remove and set aside.
3
Sprinkle flour over the remaining fat in the casserole and cook for 2-3 minutes, stirring.
4
Add garlic, onions, celery, carrots, leek, and swede. Cook for 1-2 minutes.
5
Stir in red wine, beef stock, bay leaf, thyme, and parsley. Season with salt and pepper to taste.
6
Return the beef to the casserole, cover with a lid, and transfer to the oven. Cook for 2 hours, or until the meat is tender.
7
While the stew cooks, make the dumplings: sift flour, baking powder, and salt into a bowl. Stir in suet.
8
Add enough water to form a thick dough.
9
With floured hands, roll spoonfuls of dough into balls.
10
After 2 hours, remove the stew from the oven. Place dumpling balls on top of the stew. Cover and return to the oven for 20 minutes, or until the dumplings are swollen and tender. For golden dumplings, leave the lid off during this final cooking.
11
Serve topped with chopped parsley.