11 Jan Stew & Dumplings
This is an ever so slightly tweaked version of the amazing James Martin’s stew & Dumplings, and let me tell you it was bloody delicious!
- 500g stewing beef (Thank you Golden Valley Meat & Game)
- 50g plain flour
- 4tbsp oil
- 100g celery
- 100g carrot
- 1 large leek
- 3 garlic cloves
- 150g onion
- 150ml red wine (and a glass for you, for all of your hard work!)
- 500ml beef stock
- Fresh parsley
- Salt & pepper
To make the Dumplings
- 200g plain flour
- 1 1/2tsp baking powder
- A pinch of salt
- 75g shredded suet
Preheat the oven to 150 degrees.
In a bowl toss together the beef, the flour and a bit of salt & pepper. Then in a casserole dish heat some oil. Pop the beef in and brown it off, then set to one side.
Chop the onion, garlic, carrot, leek and celery and fry for about 5 minutes, until the veg starts to soften.
Pop the beef back in and add the red wine. Simmer until it reduces by half and then add the stock. Bring it back to a simmer and then pop the lid on and stick it in the oven for 2 hours.
Now it’s time to make the Dumplings. Add the flour, baking powder, salt and suet together in a bowl and then add tablespoons of water – just one at a time, until you have a slightly sticky dough. Flour your hands and then roll into several small balls and set aside.
Once the two hours is up pop the Dumplings into the stew and return to the oven for 20 minutes, until the Dumplings are golden brown.
Chop up the parsley and sprinkle on top to serve!
I found this recipe at goodtoknow.co.uk