Beef Stew and Dumplings with Carrots
In the cold, winter weather what could be better than a warming Beef Stew and Dumplings with Carrots? Ensure the beef shin is not cut too small or it will break up.
Ingredients
- 2k beef shin, large dice
- 1 tbs plain flour
- 1tbs veg oil
- 2 onions, peeled and sliced
- 2 garlic cloves, peeled and diced
- 300ml red wine
- 500ml beef stock
- 1 bouquet garni-2 bay leaves, 2 sprigs thyme, tied with string
Dumplings:
- 125g suet
- 200g SR flour
- 1 small bunch parsley
- Salt and pepper
- 150ml cold water
Carrots:
- 6 large carrots peeled and 1/2d
- 4 star anise
- 25g caster sugar
- 25g butter
Method
Coat the beef in seasoned flour and fry in batches, pop into a large saucepan with the remaining ingredients, bring to the boil then simmer for 1 ½ to 2 hours pour into a large casserole dish season.
Pre heat the oven to 180c.
Mix all the ingredients together for the dumplings. Roll into 10 to 12 balls, pop on top of the stew then pop in the oven for 30 minutes.
Put the carrots, star anise and sugar in a pan cover in water bring to the boil then simmer for 30 minutes, add the butter when melted drain and serve with the stew.
Ingredients
- 2k beef shin, large dice
- 1 tbs plain flour
- 1tbs veg oil
- 2 onions, peeled and sliced
- 2 garlic cloves, peeled and diced
- 300ml red wine
- 500ml beef stock
- 1 bouquet garni-2 bay leaves, 2 sprigs thyme, tied with string
Dumplings:
- 125g suet
- 200g SR flour
- 1 small bunch parsley
- Salt and pepper
- 150ml cold water
Carrots:
- 6 large carrots peeled and 1/2d
- 4 star anise
- 25g caster sugar
- 25g butter
Method
Coat the beef in seasoned flour and fry in batches, pop into a large saucepan with the remaining ingredients, bring to the boil then simmer for 1 ½ to 2 hours pour into a large casserole dish season.
Pre heat the oven to 180c.
Mix all the ingredients together for the dumplings. Roll into 10 to 12 balls, pop on top of the stew then pop in the oven for 30 minutes.
Put the carrots, star anise and sugar in a pan cover in water bring to the boil then simmer for 30 minutes, add the butter when melted drain and serve with the stew.
