As we find ourselves in the heart of winter in the Northern Hemisphere, it's the perfect time to explore the importance of eating seasonally. While we may be longing for the vibrant produce of spring and summer, there is something truly special about embracing the bounty of root vegetables during this time of year. So, grab your slow cooker and get ready for a delicious journey into the world of seasonal eating, complete with a delicious and warming recipe for a classic beef stew with dumplings.

The Beauty of Eating Seasonally

Eating seasonally means consuming foods that are naturally available during a particular time of year. It not only supports local farmers and reduces our carbon footprint but also offers numerous benefits for our health and well-being. In February, root vegetables take centre stage, and they are a nutritional powerhouse worth celebrating.

Nutritional Powerhouses: Root Vegetables

Root vegetables, such as carrots, parsnips, turnips, and potatoes, are packed with essential nutrients that can nourish our bodies during the winter months. They are rich in fibre, vitamins, and minerals, providing a wide range of health benefits. These vegetables are known for their immune-boosting properties, helping us stay strong and resilient during the colder season.

A Warming Classic: Beef Stew with Dumplings

What better way to enjoy root vegetables in February than with a comforting beef stew with dumplings? This classic dish not only warms our hearts but also showcases the versatility and deliciousness of root vegetables.

Imagine the aroma of tender beef simmering in a slow cooker, mingling with the earthy flavours of carrots and parsnips. And let's not forget the dumplings, those fluffy clouds of goodness that add a touch of whimsy to the stew. It's a dish that brings joy and nourishment to the table, reminding us of the simple pleasures in life.

Embrace the Season: Try the Recipe

To fully embrace the season and the importance of eating seasonally, I invite you to try this delightful beef stew with dumplings recipe. It's a perfect way to savour the flavours of February and indulge in the nourishing power of root vegetables. Here's a quick rundown of the recipe which serves 4 and takes about 8 hrs of cooking in your slow cooker. Get it on in the morning and when you walk in from work all you’ll need to do is add the dumplings and an hour later you’ll be tucking in!

Ingredients

2 tbsp vegetable oil

800g stewing beef, roughly chopped

2 onions, roughly chopped

2 carrots, roughly chopped

2 parsnips, roughly chopped, if you hate parsnips, just use carrots

2 sticks celery, roughly chopped  

150ml red wine, or you could use beef stock instead

few sprigs of rosemary and thyme, or just use half a teaspoon each of dried herbs

2 bay leaves

½ tsp Worcestershire sauce

800ml beef stock

small handful of parsley, to serve

For the dumplings

150g self-raising flour

70g suet, or you could use butter

STEP 1

Heat half the oil in a large pan or frying pan over a medium heat and brown the beef all over – you may need to do this in batches. Remove, leaving any oil behind, and put in the slow cooker. Add the remaining oil to the pan, turn the heat to medium-low, and fry the onion, carrots, parsnips and celery for 10-12 mins until softened but not golden. Add to the slow cooker.

STEP 2

Pour the wine into the pan and bring to a simmer (the posh name for this is "deglazing" – basically, taking all the yummy bits that are stuck to the bottom of the pan and ensuring they go straight into your stew, not down the drain!) Cook for 2 mins before pouring into the slow cooker. Add the remaining stew ingredients to the slow cooker and cook, on high for 4 hrs or low for 7 hrs.

STEP 3

Shortly before the time in step 2 is up, make the dumplings. Put the flour and suet in a bowl, season well with salt and freshly ground black pepper. Mix to combine, then make a well in the centre and pour in 3 tbsp cold water. Stir, then gradually add a teaspoon of water at a time until the mix forms a soft dough. Shape into 8 balls and carefully place them on top of the stew. Cook for a further 1 hr, then serve scattered with parsley.

Macros

As you may know, I am an avid macro-tracker and I know some of you are too, so here are the macros per portion, calculated using wine and suet in the ingredients.

Kcals: 707

Fat: 35g

Saturated fat: 14g

Carbs: 41g

Sugars: 9g

Fibre: 9g

Protein: 46g

Salt: 0.8g

Celebrate February with Seasonal Eating

Embracing the beauty of seasonal eating in February allows us to connect with nature, support local farmers, and nourish our bodies with the best that the season has to offer. Root vegetables, with their nutritional benefits, take the spotlight during this time, and what better way to celebrate them than with this hearty beef stew with dumplings? Let's raise our forks and toast to the joys of seasonal eating, one delicious bite at a time.

Disclaimer: Please consult with a healthcare professional ornutritionist before making any significant changes to your diet, especially ifyou have specific dietary needs or health concerns.

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