Instant Pot Beef Stew Scraps & Parsley Dumplings
Welcome to my latest Instant Pot recipe and today is another delicious frugal recipe that is so easy to make in the Instant Pot – otherwise known as my Instant Pot Beef Stew Scraps & Parsley Dumplings.
Servings: 4
Calories: 520kcal
Ingredients
- Instant Pot Duo
- 300 g Mixed Beef
- 1 Large Onion peeled and diced
- 3 Large Carrots
- 3 Large Potatoes
- 100 ml Red Wine
- 1 Tbsp Olive Oil
- 175 g Self Raising Flour
- 25 g Butter
- 1 Tsp Mustard
- 1 Tbsp Parsley
- 1 Large Egg
- 30 ml Whole Milk
- 1 Tbsp Rosemary
- 1 Tbsp Thyme
- 1 Tbsp Mixed Herbs
- 1 Tbsp Parsley
- 2 Beef Stock Cubes
- Salt & Pepper
Instructions
- In your Instant Pot add your diced onion, olive oil and place on the sauté setting. Season with salt and pepper. Sauté your onion until it has gone nice and tender.
- Peel and your carrots and potatoes and dice. Put to one side.
- Dice your beef and remove any excess fat.
- Add the beef to your Instant Pot along with your OXO cubes, salt and pepper and mix well. Allow your beef to brown a little. Season your pot with the thyme, rosemary and mixed herbs, throw in all your vegetables and mix well.
- Add to the Instant Pot ½ litre of warm water.
- Add the red wine and mix well.
- Season one last time with salt and pepper.
- Place the lid on your Instant Pot and cook for 45 minutes on the meat and stew setting.
- While your beef stew is cooking make your dumplings. In a mixing bowl add the flour, butter, mustard and parsley. Mix well. Rub the fat into the flour until it resembles breadcrumbs. Add an egg and mix well with your hands. Add a little milk at a time until the mixture resembles a soft dough. Make into dumpling balls.
- When the Instant Pot beeps manually move the valve, allow the steam out and remove the lid.
- Stir your stew, add your dumplings to the top and cook for a further 15 minutes on the same setting.
- Move the valve and allow the steam to leave the Instant Pot again and take the lid off.
- Serve with warm crusty bread.
Notes
You can of course add cheese to your dumplings but because of the nice sauce I feel it doesn’t need them.
You can use any scraps of beef. We used beef medalions (like really cheap thick beef steak) and beef livers along with a tiny bit of beef shin.
We have found the best place to source mixed beef to make Instant Pot Beef Stew Scraps & Parsley Dumplings is from ButcherBox. You even receive free bacon and $10 off your first order when you sign up with this link.
For the best beef stock in your recipes I would recommend Kettle & Fire. Unfortunately they are not available in the UK so if you are UK based I would use OXO cubes.
Nutrition
Calories: 520kcal | Carbohydrates: 61g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 652mg | Potassium: 1224mg | Fiber: 7g | Sugar: 4g | Vitamin A: 8125IU | Vitamin C: 28.8mg | Calcium: 127mg | Iron: 8.4mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
Are We Friends On Pinterest?If we are not and you use Pinterest then follow us @RecipeThisBlog for more delicious recipes.
Fancy A Video?Subscribe to the Recipe This YouTube Channel for full length recipe videos. Don't forget to click the bell icon to be notified when we upload a new video. Subscribe Here!
Copyright Notice© RecipeThis.com. ALL content including photos are copyright protected. Sharing of our recipes is both encouraged and appreciated via the social share buttons. Copying and/or pasting full recipes to any social media channel or onto your own website is strictly prohibited.