BEEF STEW AND DUMPLINGS

really easy to make

Although beef stew takes quite a long time, it is very easy and cheap to make, and you can leave the pot simmering away whilst you get on with some revision. Use any root vegetables you fancy for this dish, try parsnips or turnips. I have specified vegetable suet as it is a less-saturated fat than the original animal suet, but both types produce an equally good dumpling.

 

Serves 2-3

  • 500g (1 lb) stewing steak, cubed
  • 2 tablespoons flour
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 900 ml (1 pint) beef stock
  • 1 large potato, cubed
  • 2 large carrots, thickly sliced

For The Dumplings

  • 125g (4 oz) self-raising flour
  • 1 teaspoon dried parsley
  • 60g (2 oz) vegetable suet
  • seasoning

Method

  1. Season the flour and place in a small polythene bag, toss in the meat and shake the bag until the meat is evenly coated.
  2. Heat the oil in a large saucepan and fry the beef and onion for 5 minutes until browned. Pour over the stock, cover and simmer for 1 hour.
  3. Add the vegetables to the beef and simmer for 10 minutes whilst you make the dumplings. Place the flour, parsley, suet and a pinch of salt in a bowl. Add about 4 tablespoons of warm water and mix together to make a soft dough.
  4. Shape into 6 small balls and drop into the stew. Cover and cook for 15-20 minutes until meat, dumplings and vegetables are tender. Season to taste and serve.