Beef Stew and Dumplings
Ingredients
- 1 tbsp veg oil
- 400g diced casserole steak
- 2 tbsp plain flour
- 1 large onion finely sliced
- 1.2L beef stock
- 500g carrots, peeled and sliced
- 500g swede, peeled and sliced
- 1kg floury potatoes peeled and sliced
- 5 splashes Worcester sauce
- Salt and black pepper
Dumplings
- 200g plain flour
- 100g suet
- 8-10 tbsp cold water
- Pinch of salt
- 1 tsp thyme (optional)
- 1 tsp English mustard (optional)
Preparation
Coat the diced steak with flour, salt, and black pepper by shaking in a bowl. Heat the stew pot on high heat, add the onion, and fry for a few minutes. Then add the beef and brown for 4-5 minutes, turning halfway.
Deglaze the pan with beef stock and Worcestershire sauce, scraping the bottom. Cover loosely and simmer on low for 1 hour and 45 minutes.
Prepare the dumplings by mixing flour, suet, salt, and pepper in a bowl. Add cold water gradually with a fork until it forms a dough, then shape into 8 balls and set aside.
Add the carrots and swede and simmer for 12-15 minutes. Then add the potatoes and simmer for another 10-12 minutes until the vegetables are three-quarters cooked.
Season the stew to taste. Place the dumplings on top, ensuring they are not touching, cover tightly, and cook on low for 15 minutes.
