Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love … Check This Amazing Recipe: Beef stew
How to Make Beef stew
less than 30 mins
over 2 hours
For the beef stew
- 2 tbsp olive oil
- 25g/1oz butter
- 750g/1lb 10oz beef braising steak
- 2 tbsp plain flour
- 2 garlic
- 175g/6oz baby onions
- 150g/5oz celery
- 150g/5oz carrots
- 2 leeks
- 200g/7oz swede
- 150ml/5fl oz red wine
- 500ml/18fl oz beef stock
- 2 fresh bay leaves
- 3 tbsp fresh thyme
- 3 tbsp chopped fresh flatleaf parsley
- Worcestershire sauce
- 1 tbsp balsamic vinegar
- salt and freshly ground black pepper
For the dumplings
- 125g/4½oz plain flour
- 1 tsp baking powder
- pinch salt
- 60g/2½oz suet
- water, to make a dough
- mashed potato
- 1 tbsp chopped flatleaf parsley
Preheat the oven to 180C/350F/Gas 4.
For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.
Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes.
Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.
Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.
For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough.
With floured hands, roll spoonfuls of the dough into small balls.
After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)
To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.