Beef Stew with Dumplings

Summary
Yield4
Prep time20 minutes
CategoryCooking
CookingBeef Main Courses Meat dishes
Description

This classic dish should always stand a competition for filling winter warmer.

Ingredients
  • 1
    lb
    stewing steak or beef skirt, cut into 5cm/2 inch pieces
  • 1
    tbsp
    plain flour (heaped)
  •  
     
    vegetable oil
  • 2
     
    carrots chopped
  • 1
     
    onion, peeled and chopped
  • 1
    tsp
    tomato purée
  •  
     
    dried or fresh thyme
  • 1
     
    bay leaf
  • 1
    pt
    beef stock
  •  
     
    salt and freshly ground black pepper
  •  
     
    chopped parsley (to serve)
  • 110
    g
    self raising flour
  • 50
    g
    shredded suet
  •  
     
    chopped parsley for dumplings
Instructions

Preheat the oven to 150C (300F) gas mark 2.

Roll the meat in seasoned flour.

In a heavy based lidded casserole pot add some oil over a high heat, brown the meat on all sides and set aside. Turn the heat to medium, add a knob of butter and add the carrots & onions and cook, stirring for about 5 mins. Put the meat in the casserole dish over a medium heat, add whatever flour is left and stir to cook a little. Add the tomato puree and herbs then slowly add the stock and stir.

Season and put in the oven for a good 2 hours.

In the meantime make the dumplings. Mix the flour, suet and parsley together then slowly add drops of water and use your hands to pull the mixture together into a dough. You do not want it wet and soggy so as it starts to pull together add literally a drop at a time. Roll into small walnut sized balls, turn the oven up to 180C (350F) gas 4, and add the dumplings to the stew. Cook for a further 30 mins until the dumplings are big and fluffy.

Garnish with parsley to serve.