Sunday is a day of rest, and we intend to make the most of it today. Beef Stew and Dumplings is in order, as it is blooming cold outside, and on a day like this only comfort food will do 😉
I start by tossing 500g of diced beef in seasoned flour, and brown off in a heavy bottomed casserole dish.
Add Peeled and halved shallots (Aldi Super6) and 2 cloves of minced garlic, and brown off too. Add herbs, bay and Rosemary here and squish a couple of stock cubes, a good shake of Worcestershire sauce, a big squeeze of tomato purée and some home frozen leeks I found in the freezer.
Give it a good stir.
Pour a third of a bottle of real ale, and deglaze the pan, then add the remaining ale and stir through.
I then added chopped left over roast
Then remove from heat.
To this I add 4 large chopped carrots, a finely chopped stick of celery a medium chopped, peeled Swede, 3 peeled, diced parsnips, I have also bunged in a Sweet Potato and a field Mushroom I found hiding in the fridge – all added to the meat and stirred through.
Stir through, and pop into a low oven (100) for 2/3 hours depending on your oven
You could use a slow cooker, but watch how much fluid you use, as it doesn’t cook off and can be watery.
Half an hour before finishing, remove from the oven, take of lid, stir, taste, season.
For the dumplings, take half a pack of suet, and add double the quantity of self raising flour, seasoning and a little water.
Get stuck in with your hands and mix till it binds, the dough should be tacky, add more water if needed.
On top of your stew, add golf ball sized lumps of dough, don’t be too fussy, you want a few raggy bits to ‘catch’ – turn heat upto 180, bung back in the oven for 20-30 minutes till they are golden brown on top, and light and fluffy underneath.
Serve in a big bowl – it’s has got to be a bowl, as they say bowl food is soul food 😉
Add a large glass of red wine or real ale for the perfect Sunday Winter Warmer 😊