Beef stew with carrots, mushrooms, and yeast-spelt dumplings

Energy value per serving: 764 kcal

Ingredients:

For the stew:

- 130g lean beef

- 1/2 carrot

- 70g mushrooms (approx. 4 pieces)

- 1 clove of garlic

- 1/4 onion

- 1 teaspoon of olive oil (5g)

- 1 teaspoon of tomato paste

- Approx. 150 ml meat broth

- Spices: A pinch of salt, pepper, sweet paprika, and thyme

For dumplings (2 pieces):

- 5g fresh yeast

- 60 ml warm milk

- 100g spelt flour

- 1/4 egg (approx. 15g)

- 1 teaspoon of olive oil (5g)

- A pinch of salt

Preparation:

First, prepare the dumplings. Dissolve the yeast in half of the warm (not hot!) milk and set aside for about 10 minutes. Then pour the flour, salt, egg, olive oil, prepared yeast, and the rest of the milk into a bowl. Knead for about 5 minutes until the dough is soft and elastic. Cover with a towel and set aside for about an hour to rise. Then form 2 balls and set aside for another 15-20 minutes. Finally, steam the formed dumplings for about 10 minutes. Dice the beef and season with salt and pepper. Heat a teaspoon of olive oil in a pot and fry the meat in batches until golden brown. Then set the meat aside on a plate. In the same pan, fry the previously chopped onion and garlic clove. After a while, add the chopped carrots and mushrooms and fry for about 3 minutes. Add the tomato paste and season with paprika and thyme. Mix everything thoroughly. Add the meat and pour in the broth. Simmer covered for about 60 minutes over low heat until the meat is tender. Finally, place the dumplings on a plate and pour the finished stew over everything.

Enjoy your meal!

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