Beef stew with parsley dumplings

Beef stew with parsley dumplings

This is a simple, homely recipe, which is great for sharing. You will need an ovenproof dish approx. 7 inches in width and 4 inches in depth, with a lid. Serves 3-4.

Ingredients

For the stew

• 400g diced beef (for stewing or braising)
• 1-2 tblsp flour (plain/ self-raising)
• 2-3 tsp mustard powder
• 1 large carrot/ 2 small carrots
• 1 large leek
• 1 large white onion
• 250ml stock (preferably beef)
• 200ml red wine
• 2 tblsp worcestershire sauce
• salt
• pepper
• olive oil
• 3 rosemary sprigs

For the dumplings

• suet
• self-raising flour
• salt
• small handful of chopped parsley
• cold water

For the garnish

• chopped fresh parsley

Preparation time 30 mins

Cooking time 2hrs 30 mins

Preheat the oven to 170 degrees C/ 325 degrees F/ gas mark 4. Before cooking your meet, you need to make sure it is at room temperature before doing so. Flour a chopping board or work surface with the flour and mustard powder, sprinkling from a height to get an even coverage, and season the flour generously. If your beef isn’t already diced, dice into square inch pieces. Top and tail the carrot(s) wash and chop into 2cm chunks. Wash the leek and remove root end, and roughly chop. Half the onion, and peel, then slice.

Add the beef to board, and coat in the seasoned flour.

In a frying pan heat olive oil on a moderate to high heat, and brown the beef in small batches (so the pan isn’t crowded) and remove from the pan, and add to the oven proof dish. Add the carrots, leeks, stock, wine and Worcestershire sauce. Top up the dish with water until the majority of vegetables and beef are covered. Bring to the boil; add the sliced onions on the surface and the rosemary sprigs, and cover with a lid. Put into oven for 2 hours and 10mins, after an hour top up the stew with boiling water if needed.

Meanwhile add 100g (4oz) of self-raising flour, 50g (2oz) of shredded suet (is use the Atora brand), 5 tblsp of cold water, a generous pinch of salt and finely chopped parsley. Combine and roll into 8 dough balls. The mixture shouldn’t be sticky, if it does feel overly wet add a little more flour.

Add the dumplings to the top of the stew (submerging them at least by half) and cook with the lid for 15 mins, remove the lid and cook for a further 5 mins if you like a slight crisp to your dumplings like me.

Leave to stand for 5 mins before eating.

Any questions please comment.