Beef Stew with Dumplings is a great British dish and just perfect for winter. The secret to a good stew has to be long, slow cooking. The meat should be so tender it falls apart.
450gstewing steakorganic, cut into bite-sized pieces
14gplain flourorganic 7g = 1 tbsp
1onionsorganic, peeled and chopped
2parsnipsorganic, peeled and sliced
4carrotsorganic, peeled and sliced
200gswedeorganic, peeled and cut into bite-sized chunks
30gtomato pureeorganic
500mlbeef stockorganic
250mlred wineorganic, fairtrade, (optional)
2bay leavesorganic
2teaspoonthymeorganic
3teaspoonworcestershire sauceorganic
1kgpotatoesorganic, for mashing
10gbutterorganic (optional)
4tablespoonmilkorganic (optional)
Dumplings
125gself raising flourorganic
¼teaspoonsalt
60gsuetvegetable, light
Instructions
Pre-heat the oven to 160°C/300°F/gas mark 2. Add the oil to the pan or oven proof casserole dish, coat the meat in the flour and fry oven a medium heat until lightly browned. Remove from the pan and set to one side.
Fry the onions over a medium heat for 3 - 4 minutes until browned.
Add the rest of the vegetables to the pan and fry for 3 - 4 minutes.
Stir the tomato puree into the stock then add to the pan together with the red wine, bay leaves, thyme and worcestershire sauce. Season with salt and freshly ground black pepper.
Transfer everything to an oven proof casserole dish and add the meat. Cover with a lid and cook in the oven for 1½ - 2 hours until the meat is tender.
40 Minutes before eating
Peel the potatoes and cut into chunks about 2cm², place in a pan of lightly salted boiling water for 8 - 10 minutes until cooked. Remove from the heat, drain and mash with a knob of butter and a little milk.
Prepare the dumplings
Mix the flour, salt and suet together. Add 5 tablespoons of cold water or enough until you have a pliable dough. Divide the dough into 8 small balls about the size of ping pong balls. Place on top of the simmering stew, cover with a lid and cook for 20 minutes.
Place on top of the simmering stew, cover with a lid and cook for 20 minutes.
Remove the bay leaves and serve the stew with the mash.