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Beef Stew and Dumplings

A rich beef casserole with bold flavours of beef and Tellicherry Pepper and Rosemary & Thyme dumplings.

  • Meanwhile, combine the self-raising flour, suet, a pinch of salt, Rosemary (½ tsp), Thyme (1 tsp) and water in a bowl and mix to form a dough. Roughly shape into 8 equal sized balls.

  • Pre-heat the oven to 170?C, 325?F, Gas Mark 3. Heat the oil in a large flameproof dish, add the beef and brown all over for 5 minutes. Carefully remove from the pan with a slotted spoon to ensure the oil and juices remain in the pan. Set the beef to one side, then add the onion, carrots and Garlic Granules. Fry gently for 5 minutes until the onions are brown, return beef to the pan, then add the plain flour and stir through.

  • Remove the stew from the oven and increase the oven temperature to 200?C, 400?F, Gas Mark 6. Place the dumplings on top of the stew, cover and cook for 10 minutes. Remove the lid and cook for a further 10 minutes. Delicious served with creamy mash.

  • Add the beer, beef stock, tomato purée, Pepper, Paprika, Marjoram and Sage. Stir through and cover with a lid. Cook in the oven for 1½ hours.

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