stew mmm

 I know that I tend to mainly blog about baking, but I love this stew so thought it deserved an entry too. This is a recipe from my much used Tana Ramsey book. It’s so warm and comforting, perfect with a big bowl ‘a’ mash. Oooh I could eat a bowl right now!

 Stew and Dumplings

serves 6

ohh err dumpling!

  • 14oz carrots
  • 14oz parsnips
  • 14oz shallots
  • 2 tbsp olive oil
  • 1lb diced stewing steak (I use nice lean steak)
  • 1 tbsp plain flour
  • 2 1/2 pints water
  • 1 quality beef stock cube
  • 1 tbsp malt vinegar
  • 1 level dsp soft brown sugar
  • 2 bay leaves
  • 1 small bunch of thyme, tied
  • salt and pepper

For the dumplings

  • 6 oz self raising flour
  • 3 oz suet
  • 3 tbsp of fresh parsely, finely chopped
  • salt and pepper
  • water as needed
  1. Preheat oven to 170c.
  2. Peel carrots and parsnips and slice into inch lengths then peel shallots.
  3. Heat oil in a casserole dish/pan on the hob and brown the beef. Once browned remove steak and put to one side leaving the residues behind in the dish.
  4. Add the veg to the dish and fry for 5 minutes until they have colour but are not burned.
  5. Return beef to the casserole then sprinkle the flour over stirring to coat everything. Cook for a few minutes before adding the water. Do this gradually and gently stirring as you do to prevent any flour lumps. Reduce the heat and add the stock cube, vinegar, sugar and herbs. Season cautiously with salt and pepper.
  6. Put lid onto casserole and cook in the oven for 1 1/2 hours. After this time increase the temperature to 200c and cook for another 30 minutes.
  7. Next make the dumpling mixture. Combine flour, suet and parsley, season then add the water until you achieve a smooth elastic paste. Roll little balls (size is your preference).
  8. After the stew has cooked for 2 hours check the seasoning, add the dumpling mixture, dotted on the top.
  9. Return to the oven without the lid and cook for a further 30 minutes until dumplings are crusty and golden.
  10. Enjoy! mmmmmmmmmmmmm

If you don’t get suet in your part of the land then someone told me you can use grated butter, or just use your own dumpling recipe.