5gporciniyou can add more, they add a lovely flavour
120mlred wine
120mlwateryou can reduce this to 80-100 ml as you also have the wine
250gchestnut mushroomscut in wedges
Dumplings
200gself-raising flour
1teaspoonbaking powderheaped
1tablespoonItalian seasoning or mixed herbs
40gcheddar cheesegrated
2teaspoonolive oil
140mlwaterfrom the cold tap
Instructions
Beef Stew
Brown the beef in 1 teaspoon olive oil (Sauté function).
Add the onion, garlic cloves, carrots, paprika, Italian seasoning, porcini, wine and water.
Pressure cook for 25 minutes. Do a natural pressure release at the end, this means letting the float valve pop back down on its own.
Open the lid and stir in the mushrooms. If not making the dumplings, sauté with the lid off for a few minutes to reduce the liquid if you want (or remove some of it with a ladle to use in a different dish soon, it can be frozen).
Dumplings
Mx all the ingredients (best done with a wooden spoon or silicone spatula at first), roll into balls with your hands and place on top of the stew for 15 minutes on Sauté with glass lid on or with air fryer lid at around 180°C and a bit higher at the end if you want them crispier. Use a medium or low Sauté setting as there’s the likelihood of the stew burning to the bottom otherwise. Try to check on it once in a while with a wooden spoon to make sure it’s not catching at the bottom.
Video
Notes
Tip: Squeeze the garlic cloves that we’ve pressure cooked whole, discard the skins and stir it into the stew. So good!Want to double up or halve this recipe? The pressure cooking time remains the same. So does the dumpling cooking time.If doubling up the ingredients, make sure you also double up the dumpling mix and make extra dumplings. In fact, double up the dumplings anyway, I don’t think there are ever enough dumplings to go around.