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Beef stew with herb dumplings

Beef stew with herb dumplings

Serves 2

Beef stew and dumplings is a true British classic and has been cooked for centuries and doesn’t really need to be messed around with.

This is my version of this classic dish which is simple yet tasty.

 

Ingredients

For the stew

400g Diced steak or beef skirt

1 stick of celery

4 banana shallots

2 carrots

1 Swede

2 tablespoons of plain flour

1 teaspoon of mixed herbs

2 table spoons of Worchester sauce

400ml beef stock

1 Tablespoon of olive oil

Salt and pepper

 

For the Dumplings

120g self raising flour

60g shredded suet

1 teaspoon of thyme

1 teaspoon of rosemary

Salt and pepper

 

Method

-          Peel and roughly chop the vegetables in to 1-2cm chunks.

-          Heat 1 tblesp of olive oil in a large pan and fry the vegetable for 5 minutes until they start to brown. Remove from the pan and place to one side in a bowl.

-          In a freezer bag add 2 tblesp of plain flour with salt and pepper and add the chunks of diced beef. Give it a good toss so that all the beef is covered and place in the hot pan and fry for 5 minutes so that the beef browns and starts to caramelize.

-          Return the veg to the pan and give it all a good mix.

-          Add 1 teaspoon of mix herbs and 2 tblesp of Worchester sauce and cook for 1 minute.

-          Transfer all the mixture to a casserole pot that has a lid and pour over 400ml of beef stock. Season with salt and pepper

-          Place in a pre heated oven gas mark 4/160C for at least 3 hours.

-          To make the dumplings mix the self raising flour, suet, rosemary,  thyme, salt and pepper  in a bowl and add 6-8 tablespoons of water so that the pastry forms a sticky dough.

-          Form into walnut sized balls and place in your casserole and replace the lid. Transfer back to the oven and cook for another ½ hour.

-          Please note that the dumplings need to be made when you are ready to cook them. As soon as you mix water with the flour it activates the glutens in the flour so they are not something you can make in advance.

-          Serve straight away with either pickled red cabbage or chunky slices of beetroot.