0

There is something very special about a beef stew and dumpling meal. I'm not too sure what that is, mind you, I think it's real comfort food, and there is nothing better on a cold day. The secret to any stew is slow cooking; the slower, the better. Generally speaking, the cheaper the cut of meat, the longer it will take to cook, but you will end up with a far tastier dish than just a plain steak, so go on try it!
Servings 4
Calories 1062 kcal
Prep Time25 mins
Cook Time2 hrs
Total Time2 hrs 25 mins

Ingredients
 

  • 300 g 2cm cubed chuck steak
  • 4 tbsp vegetable oil
  • 1 tbsp plain flour
  • 0.5 tbsp tomato purée
  • 1 small onion, chopped
  • 1 large carrot, peeled and roughly cubed
  • 3 garlic cloves, chopped finely
  • 1.5 beef stock cubes, crumbled
  • 1 boiling water, roughly
  • 3 tbsp Worcester sauce
  • 2 tsp sugar
  • 2 tsp fresh thyme, chopped
  • salt and freshly ground black pepper

For the Dumplings

  • 225 g self raising flour
  • 115 g beef or vegetable suet
  • 2 pinch salt
  • 1 medium egg
  • 4 tbsp parsley
  • 2 tbsp grated horseradish
  • a little cold water

Instructions
 

  • Preheat the oven to 160C, Gas 3.
  • Using kitchen paper, pat the meat dry, then heat 1tbsp of oil in a deep casserole dish or ovenproof pan.
  • Next, add half the meat and cook until nicely browned all over. Repeat the process with 1 tbsp of the vegetable oil and diced chuck steak.
  • Sprinkle on the flour and stir in well. Let the flour catch slightly; this helps to give the stew a nice colour and flavour.
  • Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
  • Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown.
  • Tip the onion mixture into the casserole dish with the beef and stir together.
  • Season well with salt and pepper and bring to a gentle simmer, cover with a tight-fitting lid and
  • Place in the preheated oven and cook for 1½ hours, nice and gently.
  • To test if the meat is perfectly cooked, juicy and tender, gently squeeze it will fall apart, do not overcook it, or the meat will dry out and become stringy.
  • Remove the stew from the oven.
  • Make the dumplings by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.
  • Mix well and add enough cold water to form a soft dough; the mixture must be soft but not sloppy.
  • Break off 6 walnut-sized pieces and place them on top of the stew.
  • Return to the oven uncovered and cook for a further 35 minutes, or until the dumplings are nicely browned and crunchy.
  • Serve piping hot with mashed potatoes and honey roast parsnips.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Beef Stew with Crusty Horseradish Dumplings
Amount per Serving
Calories
1062
% Daily Value*
Fat
 
73
g
112
%
Saturated Fat
 
43
g
269
%
Trans Fat
 
1
g
Cholesterol
 
149
mg
50
%
Sodium
 
702
mg
31
%
Potassium
 
781
mg
22
%
Carbohydrates
 
70
g
23
%
Fiber
 
4
g
17
%
Sugar
 
8
g
9
%
Protein
 
32
g
64
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Beef
Cuisine Autumn, British, Winter
No ratings yet

Leave a Comment

TOP