Beef Stew and Dumplings
Serve up the recipes winter demands! Beef Stew and Dumplings. This is an easy one, slow cooked in a rich sauce so the beef is really tender! The dumplings add that extra feeling of comfort.
Ingredients
- 1kg beef shin, diced
- 2 tbsp plain flour
- 2 tbsp olive oil
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 6 large carrots, peeled and halved
- 500ml beef stock
- 2 bay leaves
- 2 sprigs thyme
Dumplings
- 125g suet
- 200g self-raising flour
- 1 small bunch parsley
- Salt and pepper
- 150ml cold water
To serve
Mash, butter, cream
Method
- Coat the beef in seasoned flour and fry in batches in the oil. Pop into a large saucepan with the remaining ingredients, then bring to the boil. Then, simmer for 2 to 3 hours, and then pour into a large casserole dish.
- Preheat the oven to 160c.
- Mix all of the ingredients together for the dumplings, then roll into 8 to 10 balls. Place on top of the stew, then pop in the oven for 45 minutes.
Ingredients
- 1kg beef shin, diced
- 2 tbsp plain flour
- 2 tbsp olive oil
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 6 large carrots, peeled and halved
- 500ml beef stock
- 2 bay leaves
- 2 sprigs thyme
Dumplings
- 125g suet
- 200g self-raising flour
- 1 small bunch parsley
- Salt and pepper
- 150ml cold water
To serve
Mash, butter, cream
Method
- Coat the beef in seasoned flour and fry in batches in the oil. Pop into a large saucepan with the remaining ingredients, then bring to the boil. Then, simmer for 2 to 3 hours, and then pour into a large casserole dish.
- Preheat the oven to 160c.
- Mix all of the ingredients together for the dumplings, then roll into 8 to 10 balls. Place on top of the stew, then pop in the oven for 45 minutes.
