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Steak & Stout Stew with Cheese Scone Dumplings

Steak & Stout Stew with Cheese Scone Dumplings

A hearty stew of tender top rump beef and dark stout with Cheddar scone dumplings

£5.00 Serves 1 (305g)
£9.00 Serves 2 (610g)

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How We Make It At Our Kitchen

  • Our lovely pastry team blitz self-raising flour butter, thyme and some grated cheese. Once chilled they roll out little balls and bake them in the oven to make fluffy dumplings
  • The diced top rump gets braised slowly until the meat is tender and is falling apart
  • We then take out the bay leaves that have been simmering and stir through a little redcurrant jelly to balance the bitterness from the stout. Diced carrots and parsnips are roasted through the oven and added to the sauce with the beef

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)612 1,867
Energy (cal)146 445
Protein (g)10.9 33.2
Carbohydrate (g)12.9 39.3
of which: sugars (g)4.2 12.8
Fat (g)6.2 18.9
of which are saturates (g)2.4 7.4
Fibre (g)2.4 7.3
Sodium (g)0.43 1.33
Salt (g)1.075 3.325

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Top Rump Beef (28%), Stout (11%) [Barley Gluten], Water, Cheese Scone Dumplings (10%) [Wheat Gluten, Milk, Mustard], Onions, Parsnip, Tomato Puree, Beef Glace, Celery, Carrots, Garlic, Rapeseed Oil, Redcurrant Jelly, Wheat Flour, Worcestershire Sauce [Fish, Barley Gluten], Thyme, Sage, Parsley, Bay Leaf.

Cheese Scone Dumplings contain: Self Raising Flour, Butter, Cheddar Cheese, Water, Wholegrain Mustard, Salt, Thyme. Beef Glace contains: Beef Stock (Water, Beef Stock),Flavourings, Yeast Extracts, Glucose Syrup, Salt, Sugar, Maltodextrin. Worcestershire Sauce contains: Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spice, Flavouring. Stout contains: Water, Malted Barley, Barley, Hop Extract. Wheat Flour contains: Wheat Flour, Calcium Carbonate, Iron, Nicotinamide (Vit B3), Thiamine Hydrochloride (Vit B1). Redcurrant Jelly contains: Sugar, Water, Redcurrant Juice Concentrate (7%), Gelling Agent (Pectin), Dextrose. Self Raising Flour contains: Wheat Flour, Raising Agents (Monocalcium Phosphate, Sodium Carbonate). Wholegrain Mustard contains: Water, Mustard Seeds, Vinegar, Salt.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove sleeve, pierce film. Place onto a baking tray in the middle of the oven. If you want a nice crisp dumpling, remove the film 5 mins before the end of the cooking time.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
30 mins > remove film > 5 mins
Allow to rest for 2 mins before serving.

Extra Warnings:

Steam may be released when removing film lid.

serves 2

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove sleeve, pierce film. Place onto a baking tray in the middle of the oven. If you want a nice crisp dumpling, remove the film 5 mins before the end of the cooking time.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
40 mins > remove film > 5 mins
Allow to rest for 2 mins before serving.

Extra Warnings:

Steam may be released when removing film lid.

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Gluten, Milk, Fish, Celery, Mustard

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 29 December 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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