Beef Stew and Dumplings
Beef Stew and Dumplings. Slow-cooked beef shin, rich stock, sweet carrots, fluffy parsley dumplings and a side of mash...the ultimate comfort food! Cold-weather cooking at its best.
Ingredients
- 1k beef shin, diced
- 1 tbs plain flour
- 2 tbs vegetable oil
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 2 large carrots, peeled and diced
- 500ml beef stock
- 2 bay leaves
- 2 sprigs thyme chopped
- Knob of butter
Dumplings
- 125g suet
- 200g SR flour
- 1 small bunch parsley
- salt and pepper
- 150 ml to 175 ml cold water
To serve
- Mash potato
- Star anise carrots
Method
Coat the beef in seasoned flour and fry in batches in the oil until deeply coloured pop into a large tray in the same pan add the remaining ingredients, cook until coloured then place everything into an ovenproof dish add the stock bring to the boil then simmer for 2 hours.
Pre heat the oven to 160c.
Mix all the ingredients together for the dumplings roll into 8 balls pop on top of the stew then pop in the oven with the lid on for 1 hour.
Serve a big ladle full with mash and star anise carrots.
Ingredients
- 1k beef shin, diced
- 1 tbs plain flour
- 2 tbs vegetable oil
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 2 large carrots, peeled and diced
- 500ml beef stock
- 2 bay leaves
- 2 sprigs thyme chopped
- Knob of butter
Dumplings
- 125g suet
- 200g SR flour
- 1 small bunch parsley
- salt and pepper
- 150 ml to 175 ml cold water
To serve
- Mash potato
- Star anise carrots
Method
Coat the beef in seasoned flour and fry in batches in the oil until deeply coloured pop into a large tray in the same pan add the remaining ingredients, cook until coloured then place everything into an ovenproof dish add the stock bring to the boil then simmer for 2 hours.
Pre heat the oven to 160c.
Mix all the ingredients together for the dumplings roll into 8 balls pop on top of the stew then pop in the oven with the lid on for 1 hour.
Serve a big ladle full with mash and star anise carrots.
