Beef Stew and Herby Dumplings
Ingredients
675g beef chuck or shin, cut into 2.5cm cubes
25g plain flour, seasoned with salt and freshly milled black pepper
2 tablespoons oil
1 x 500g carrots, swede, onions (and any other vegetables you would like)
450ml hot beef stock (cubes or granules)
300ml good red wine
2 teaspoons dried mixed herbs
For the Herb Dumplings:
180g pack (approx) prepared dumpling mix
2 teaspoons dried mixed herbs
Cooking Instructions
- Place the flour in a large plastic food bag. Add the beef in batches and coat in the seasoned flour.
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 3. Heat the oil in a non-stick frying pan and cook the beef in batches for 4-5 minutes until brown on all sides. Transfer to a 1.7L ovenproof casserole dish with a lid.
- Add the vegetables, stir in the stock, wine and the herbs, cover and cook in the oven for 2-2½ hours, or until the meat is tender.
- Meanwhile, prepare the dumplings according to the packet instructions and add mixed herbs. Shape into 8 evenly-sized balls.
- 20-25 minutes before the end of the cooking time, place the dumplings on top of the casserole and return to the oven uncovered.
Serving
Serve with creamy mash and seasonal vegetables.
A perfect winter warmer. Want to give this a try .. this is the beef you’ll need.
