Monday, February 2, 2009

Beef stew & dumplings

Serves 5 people



2 large onions
1 medium swede
1 pack of celery
4 medium leeks
4 bay leaves
2 cubes of beef stock
Salt & Pepper
2 lbs of stewing or braising steak


4oz self raising flour
2oz suet
pinch of salt
cold water, approx, 5 tablespoons

  1. Tenderise the meat. Cut the meat into small size cubes, about an inch thick, place in frying pan
  2. Peel and chop onions into medium size chunks and place into frying pan
  3. Cook on a high heat until meat is browned
  4. Add the meat to a large stock pot, add the bay leaves, good pinch of salt and pepper, stock cubes and cover with hot water
  5. Bring back to the boil, then simmer for 3 hours. Keep stirring and if water level drops, add more hot water
  6. Chop the leeks, carrots, celery and swede into cm cubes and add to the stock pot, add more hot water to cover, bring back to the boil, then simmer for 25/30 minutes
  7. Now make the dumplings. Add all the dumpling ingredients together, divide into 8 balls, then place on top of the stew for 20/25 minutes
  8. You can thicken the stock with cornflour before serving, if you like

Stew can be served in a bowl served with crusty bread, or with mash potato, the choice is yours.

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