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Ref: 243
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   700 g  Beef chuck or brisket cut into chunks
   500 ml  Water
   125 ml  Red Wine
   2 Onion chopped
   2 Carrots chopped
   1 tbsp  Tomato puree
   1 tbsp  Worcestershire sauce
   2 Beef stock cube or gel pot
   1 Garlic clove chopped
   1 Bay leaf
   2 Celery stick chopped finely
   1 tsp  Black pepper course ground
   2 tbsp  Veg oil for frying
   250 g  Flour self raising
   125 g  Suit
   100 ml  Water
   30 g  Fresh parsley chopped
   1/2 tsp  Salt


  Step 1
In a ovenproof pot with a lid or casserole pot, place over a med/high heat & fry beef in batches to a good brown colour (this is very important) on all sides, remove with a slotted spoon or thongs & set aside until all is browned.
  Step 2
Pre-heat oven to 150'c.
  Step 3
Now fry of onion & celery in the oil/fat in the same pot until a good golden brown, add garlic & cook for a further 1 mins, add wine & cook for 1 min or so to reduce by half, all the time stirring often.
  Step 4
Add water, stock cube/gel pot, tomato puree, bay leaf, Worcestershire sauce, carrot & black pepper, give it a stir, place a lid on then place in the oven for 2 hours.
  Step 5
Remove stew from the oven & turn it up to 200'c.
  Step 6
Mix dumpling ingredients in a bowl to make a dough, give it a stir (if dry add some boiling water for a kettle, dot on egg sized balls of the dough on top, until the dough is used up, place stew back in the oven & cook for another 30 mins, uncovered.

Suggestion & Tips

You could use lamb instead, serve with creamy chive potato mash & green veg.
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