Beef Stew
A Rich Beef Stew with Parsley Dumplings
This recipe serves 4 this Beef stew will be a great family favorite.
It can be adapted for adults only by reducing the beef stock by half and adding red wine.
25g All Purpose Flour (Plain) Salt & Pepper 700g Chuck Steak, trimmed and cut into 1 inch cubes 25g Butter 2 Tbsp Vegetable Oil 1 Onion, Roughly Chopped 2 Large Carrots, Thinly Sliced 2 Celery Stalks, thinly Sliced 2 Tsp Tomato Paste 2Tsp Finely Chopped Parsley Pinch of Cayenne Pepper 300ml Beef Stock Juice of 1 Orange
For the Dumplings 100g Self Raisng Flour 50g Shredded Suet 1 Tbsp Chopped Parsley About 6 Tbsp of Water
1.Put the flour in a polythene bag, season with salt & pepper, then add the meat.
2.Shake the bag vigorously until the meat is well coated.
3.Heat the butter and 1 Tbsp of oil in a large flameproof casserole.
4.Add the meat and fry over brisk heat for about 3 minutes, stirring until browned on all sides. Fry in batches if necessary.Remove from the pan with a slotted spoon and set aside.
5.Heat the remaining oil in the pan, than add the onion, carrots and celery and fry over a moderate heat for 3 minutes.
6.Return the meat to the pan, then add the the tomato paste, parsley, cayenne pepper, stock, orange juice and salt & pepper.
7.Bring to the boil, stirring and scraping up all the sediment from the sides and bottom of the pan with a wooden spoon.
8.Lower the heat, cover and simmer gently for 1 1/2 - 2 Hours until the meat is tender.
9.About 10 minutes before the end of cooking time, prepare the dumplings: Sift the flour and a pinch of salt into a bowl, stir in the suet and parsely with a round-bladed knife, gradually stir in the water to mix to a soft but not sticky dough.
10.Knead the dough lightly, then gently form into 8 balls.
11.Place the dumplings on top of the stew. Cover and simmer gently for 15 minutes until the dumplings are puffed up.
Serve the stew straight away.
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