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Festive Beef and Dumplings

Name: Festive Beef and Dumplings
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp Oil; 1 tbsp Cornflower; 1 tsp Cinnamon; 600 g Beef rump or Sirloin cubed; 1 Onion chopped; 1 Carrot thinly chopped; 1 Celery stick chopped; 2 Fresh Rosemary sprigs roughly torn; 600 ml Hot beef stock; 1 Grated orange zest and juice; 150 g Self-raising flour; 75 g Light vegetable suet; 1 tsp salt; Handful Chopped Fresh Parsley

Over a year ago 1,785 views

Prep: 5 mins

Cook: 30 mins

Serves: 4

British Main Course

Ingredients

Accompaniment

Sponsored

Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Description

One of the 3 course girls dishes

Method

1
1. Heat half the oil in a large frying pan over a high heat. Mix the cornflour, cinnamon and some seasoning on a plate and dust the beef in the seasoned flour. Cook for 2-3 minutes, in batches, until well browned all over. Transfer to a plate.

2. Heat the remaining oil in the pan, add the onion, carrot, celery and rosemary and stir-fry for 2-3 minutes. Add 100 ml of the stock, bubble until reduced by half, then add the rest of the stock and bring to the boil. Lower the heat until the stew is simmering, then add the orange zest and juice and the browned meat.

3. For the dumplings, mix the flour, suet, salt, parsley and enough water in a large mixing bowl to make a soft dough. Roughly shape into 8 balls, dropping them into the stew as you go. Simmer gently for 10 minutes, until they've puffed up. Serve hot, with some cooked peas.