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Beef stew with dumplings recipe

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Ingredients

Adjust Servings:
2 tbsp Beef dripping or olive oil
2 medium Onion , cut in 1 cm dice
100 g Celery , cut in 1 cm dice
150 g Carrots , cut in 1 cm dice
500 g boned shin of Beef , cut in 3 cm dice
20 g plain white Flour
250 ml red wine
2 Garlic cloves, chopped
10 g fresh Thyme sprigs, tied in a bundle
4 Bay leaves
1 litre Meat Stock
Salt
Black Pepper
Suet Dumplings
150 g self-raising white Flour
50 g Suet
Big pinch of Salt

Beef stew with dumplings recipe

  • Serves 4
  • Medium

Ingredients

  • Suet Dumplings

Directions

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This dish of Olde England is incredibly popular. It’s made with an economical cut of beef that needs long, slow cooking to make it tender, and finished with old-fashioned suet dumplings. Makes your mouth water just to think of it.

Steps

1
Done

Preheat the oven to 135°C. Heat up the dripping or oil in a heavy pan with a lid until very hot. Add the onions, celery and carrots and sauté for 5–8 minutes to brown. Remove from the pan and keep to one side.

2
Done

Season the meat. Put into the hot pan and brown off for 5 minutes, turning the dice to ensure all sides are well coloured. To brown the meat without stewing, the dice should be in a single layer in the pan, so if necessary brown in two batches.

3
Done

Sprinkle the meat with the flour and stir through. Add the red wine and bring to the boil, stirring well.

4
Done

Add the garlic, herbs and stock together with the browned vegetables. Cover the pan and bring back to the boil.

5
Done

Place the covered pan in the oven and cook for 2–3 hours until the meat is tender.

6
Done

Meanwhile, in a bowl mix together the ingredients for the dumplings, with 75 ml water to bind. Shape into 12–15 walnut-sized balls.

7
Done

When the beef is tender, check the seasoning of the stew, then place the dumplings on top. Cover the pan again and put back in the oven to cook for a further 25 minutes.

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