Beef Stew with Dumplings
Ingredients:
450g/1lb lean braising or stewing cubes
15ml/1tbsp oil
2 sticks celery, cut into chunks
6 baby carrots, peeled and left whole
½small swede, peeled and cut into chunks
2 parsnips, peeled and cut into large chunks
600ml/1pint beer or good, hot beef stock
15ml/1tbsp Worcestershire sauce
30ml/2tbsp gravy granules
For the dumplings:
100g/4oz self-raising flour
50g/2oz suet
15ml/1tbsp wholegrain mustard
75ml/5tbsp water
Method:
Preheat the oven to Gas mark 3, 170°C, 325°F.
Heat the oil in a pan and cook the beef for 4-5 minutes until browned.
Meanwhile make the dumplings; in a large bowl mix together the flour, suet, mustard and water.
Mix together to form a smooth dough and divide into 8 golf-size balls.
20 minutes before the end of the cooking time remove the casserole from the oven, thicken with the gravy granules then place the dumplings on top.
Cook uncovered for the remainder of the cooking time.
This page was created on: 03/11/2008
Last modified: 13/11/2008
