Beef stew and dumplings recipes
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Can be frozen, defrost before reheating
- 800g Stewing Steak
- 1 onion chopped
- 2 leeks chopped
- 4 Sticks of celery. finely chopped
- 4 carrots diced
- 2 Potatoes. cubed
- handful frozen peas
- 5 Beef oxo cubes. in 450ml hot water
- 2 Knorr beef stock cubes & 3 tbsp Bisto granules. in 450ml hot water
- 2 tbsp Bisto granules in 450ml hot water
- 1 Knorr beef stock cube in 450ml hot water
- Tomato puree
- HP sauce
- Worcester sauce. dash
- Salt & Pepper
- Garlic powder
- DUMPLINGS MAKES ABOUT 16
- 200g Self-raising flour
- 100g Atora Suet
- pinch salt
- First, put potatoes and carrots in pan of water, bring to boil and simmer for 10 minutes (otherwise even after 9 hours in slow cooker they're still a bit hard!)
- Then, put all Stew ingredients into a big slow cooker,(no need to brown meat first) cover will the Stock, add all seasoning ingredients.
- Cook first hour on HIGH, then MEDIUM for 7 to 8 hours.
- DUMPLINGS : Sieve flour and salt into bowl, add enough cold water to bind together, if sticky when rolling into balls, roll in bit of extra flour.
- Put dumplings in for last hour of cooking.
yOU CAN LEAVE THE STEW IN THE OVEN FOR AS LONG AS YOU CAN ON A LOWER TEMP, THIS MAKES THE MEAT LOVELY AND TENDER. If you do this make sure you put plenty of stock so it doesn't dry up
- 300g Stewing Beef
- 2/3 carrots
- 1 onion chopped
- worcester sauce
- brown sauce
- beef oxo cube (crumbled)
- bay leaves
- Atora Vegetable suet
- self raising flour
- salt and pepper
- Put some oil in an iron or glass caserole dish, make sure it has a snug lid.
- Brown the meat in the oil dust it with flour season with salt and pepper first.
- Add the carrots and onions.
- Add the mushrooms
- Pour in the beef oxo stock, add the bay leaves
- put in a dash of worcester sauce and Brown sauce.
- Cook in the oven at about 160-180 for about 3 hours.
- Then to make the dumplings.
- Sieve self raising flour into a bowl.
- Add about the suet. This should be in a ratio of 1 part suet to 3 parts flour.
- Season with salt and pepper
- Add water and mix the flour and suet together until it makes a ball that is not sticky.
- You will prob need more flour to dust the side and the ball of suet as you seperate into small balls.
- Lift out the stew and then put the dumplings on the top of the stew. Leave the lid off and put back into the oven turn up to about 200 and cook for about 30 mins.
- It is done when the dumplings have grown and are lovely and brown.
- I eat it with crusty bread roast potatoes and cabbage.
- 500g stewing steak
- 2 onions
- 1 bouquet garni
- up to 250g plain flour
- 150g cheddar cheese
- dried herbs
- as much as you like of carrots celery turnips garlic swede...anything
- stock to cover
- a few tablespoons of mild mustard
- 1 tbsp redcurrant jelly
- 125g Atora suet made as per packet instructions
- 2 bottles of beer (real ale or Guiness or stout)
- 1. put a few tablespoons of flour, salt & pepper into a large bowl; throw in the stewing steak and mix around
- 2. in a hob-to-oven casserole dish, fry onions for a bit in olive oil, add the steak and roughly brown
- 3. add eg carrots celery turnips garlic pots swede... anything you like, roughly chopped
- 4. add beer and stock-cubed boiling water (equal measures) to nearly cover
- 5. add bouquet garni, grain mustard (redcurrant jelly, whatever....)
- bring to boil then cover and into 140C oven for 2+ hrs
- Almost any ingredients, cooked slowly, will give you the most delicious stew...
- 1. half an Atora packet made to packet instructions adding salt, pepper, herbs, grated cheese - makes roughly 16 (very quick, very easy)
- 2. about half an hour before eating, through into the stew, splashing liquid from stew over top of dumplings
- 3. return to the oven uncovered until done (~ half hour)
- YUM YUM