Beef Stew & Dumplings

P1090395
Serves 4, prep time 25 minutes, cooking time 1½ hours

INGREDIENTS
1 tbsp of olive oil
1 large onion quartered
1 large carrot sliced
1 red pepper
1lb of beef cubed
1 large tomato
6 new potatoes
1 tbsp of cornflour mixed with a little cold water
A handful of chopped parsley, keeping some to serve
1 pint of vegetable stock
2 tbsp of tomato puree
1 tbsp of Worcester sauce
3 sprigs of rosemary

FOR THE DUMPLINGS
1 cup of self-raising flour
½ cup of grated cold butter
Splash of water
Pinch of salt

P1090412METHOD

Preheat the oven to 180 degrees. Heat some oil in a pan, and the brown the beef. Turn off the heat and leave to stand. In an oven-proof dish place the onion, beef, carrots, tomato and peppers. Pour in the stock, tomato puree and Worcester sauce. Stir and then top with potatoes, pour in the cornflour. Add the chopped parsley and rosemary, season cover and place in the oven. Check after 45 minutes and stir once. Next, prepare the dumplings, put the flour in a bowl add the grated butter, rub together into breadcrumbs. Add some water to bind the mix. When the mixture is dough-like roll into equal balls. Remove the dish from the oven and arrange the dumpling balls around the edge of the dish. Cover and return to the oven for another 45 minutes. Finally checked the potatoes are soft then remove the dish from the oven. Serve topped with the remainder of the parsley.

 

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