Beef Dumpling Stew
BeefBritishStewBaking
Ingredients
- olive oil
- butter
- beef
- plain flour
- garlic
- onions
- celery
- carrots
- leek
- swede
- red wine
- beef stock
- bay leaf
- thyme
- parsley
- plain flour
- baking powder
- suet
- water
Steps
- 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.
- Sprinkle over the flour and cook for a further 2-3 minutes.
- Add the garlic and all the vegetables and fry for 1-2 minutes.
- Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
- Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
- For the dumplings, sift the flour, baking powder and salt into a bowl.
- Add the suet and enough water to form a thick dough.
- With floured hands, roll spoonfuls of the dough into small balls.
- After two hours, remove the lid from the stew and place the balls on top of the stew. 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.)
- To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.
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