Beef Dumpling Stew

Beef · British classic.

Ingredients

• 2 tbs Olive Oil
• 25g Butter
• 750g Beef
• 2 tblsp Plain Flour
• 2 cloves minced Garlic
• 175g Onions
• 150g Celery
• 150g Carrots
• 2 chopped Leek
• 200g Swede
• 150ml Red Wine
• 500g Beef Stock
• 2 Bay Leaf
• 3 tbs Thyme
• 3 tblsp chopped Parsley
• 125g Plain Flour
• 1 tsp Baking Powder
• 60g Suet
• Splash Water

Method

1. Preheat the oven — Preheat the oven to 180C/350F/Gas 4. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
2. Continue cooking — Sprinkle over the flour and cook for a further 2-3 minutes.
3. Fry — Add the garlic and all the vegetables and fry for 1-2 minutes.
4. Stir — Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste.
5. Season — Season with salt and freshly ground black pepper.
6. Cover and cook — Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
7. Continue cooking — For the dumplings, sift the flour, baking powder and salt into a bowl.
8. Add ingredients — Add the suet and enough water to form a thick dough.
9. Roll out — With floured hands, roll spoonfuls of the dough into small balls.
10. Continue cooking — After two hours, remove the lid from the stew and place the balls on top of the stew.
11. Cover and cook — Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
12. Serve — To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings.

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