Peas and Dumplings Stew

Peas and dumplings stew, a comforting dish that combines the earthy sweetness of peas with the hearty texture of dumplings.

The peas add a burst of vibrant green color and nutritional value, while the dumplings contribute a satisfying, doughy element.

To make this stew, start by sauteing vegetables in a pot, then add meat and stock, then let it simmer while the meat softenes. Finally at the end add the peas and dumplings and let the flavours meld as the peas cook to perfection.

The result is a wholesome and filling stew, perfect for warming up on chilly days.

In a pot on olive oil saute chopped onions, peppers, carrot, celery and minced garlic with bay leaves for a few minutes.

Add another teaspoon of oil and diced meat into the pot, season with salt and pepper, then sear the meat for about 10 minutes, stirring occasionally. Cover with seasoned hot beef stock, tomato sauce and tomato paste, add chopped parsley and simmer for an hour.

Whisk an egg in a small bowl, then add flour, a teaspoon of oil and season with salt. Mix to combine, then leave for 20 minutes.

Add peas into the stew and cook for 10 minutes.

Take 2 teaspoons and dip them into the stew to get them hot. Now with one teaspoon take a little bit of the dumpling mix and with another shape into dumplings, and slide them into the stew.

Cook for about 3-4 minutes until the dumplings are done and float.

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Peas and Dumplings Stew

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Ingredients

Stew

• Carrot - 1
• Pepper - 1/2
• Onion - 1
• Celery - 2
• Garlic - 2 cloves
• Bay leaves - 2
• Peas - 300 g
• Pork neck - 200 g
• Beef stock - 1 l
• Tomato sauce - 100 ml
• Tomato paste - 1 tablespoon
• Parsley - 1 tablespoon
• Olive oil - 2 teaspoons

Dumplings

• Eggs - 2
• All purpose flour - 4 tablespoons
• Olive oil - 1 teaspoon

Instructions

1. In a pot on olive oil saute chopped onions, peppers, carrot, celery and minced garlic with bay leaves for a few minutes.
2. Add another teaspoon of oil and diced meat into the pot, season with salt and pepper, then sear the meat for about 10 minutes, stirring occasionally. Cover with seasoned hot beef stock, tomato sauce and tomato paste, add chopped parsley and simmer for an hour.
3. Whisk an egg in a small bowl, then add flour, a teaspoon of oil and season with salt. Mix to combine, then leave for 20 minutes.
4. Add peas into the stew and cook for 10 minutes.
5. Take 2 teaspoons and dip them into the stew to get them hot. Now with one teaspoon take a little bit of the dumpling mix and with another shape into dumplings, and slide them into the stew.
6. Cook for about 3-4 minutes until the dumplings are done and float.