How To Make Beef Stew And Dumplings

Ingredients

Serves 4 people.

1lb 4 ounces or 0.65 Kg good stewing beef, cut into 1” cubes (25mm cubes)

1 large onion, sliced into rings

1 clove garlic, crushed and chopped finely

3 large carrots, peeled and cut into chunks

2 large parsnips, peeled and cut into bite sized chunks

4 stalks celery, cut into chunks (use a potato peeler down sides and on back to remove any strings)

1 large red pepper, remove centre and seeds and cut into slices.

6 medium mushrooms, cleaned and cut in half

1 oz. Cornflour

1 Pint Beef stock . This can be made with two stock cubes and 1 pint of water.

Method

Place the stewing meat into a bowl and add a tablespoon of flour and turn the pieces until fully covered. Put a tablespoon of sunflower oil in to a large frying pan and when hot add the meat, turn with a slotted spoon until all sides are sealed. Add the meat to a large casserole.

Heat a frying pan with two tablespoons of sunflower oil and put in the onions and cook for a minute then add the carrots, parsnips, celery, red pepper, mushroom and seal for a few minutes by turning with a slotted spoon. Add the cornflour a stir then add a pint of beef stock and bring to the boil. Turn off the heat and add the vegetables and stock to the casserole.

Pre heat the oven to 150 degrees C. Place the lid onto the casserole and put it into the oven for 1 hour 30 minutes to cook slowly and get that lovely rich taste with tender meat. It is ready for serving straight away. Serve the casserole on its own or with roast potatoes.

Note: This recipe has been based on a hearty meal of 6 oz meat person for smaller appetites use 4 oz. You can use almost all root vegetables so do not be afraid to choose what is available or what you prefer. Add dumplings if you like them, (See Chicken stew) You can make enough for 2 meals and freeze it for use at a later date.

By Richard Allen -