Ingredients
- Beef (750g)
- Olive Oil (2 tbsp)
- Butter (25g)
- Plain Flour (127g)
- Baking Powder (1 tsp)
- Suet (60g)
- Garlic (2 cloves, minced)
- Onions (175g)
- Celery (150g)
- Carrots (150g)
- Leek (2, chopped)
- Swede (200g)
- Red Wine (150ml)
- Beef Stock (500ml)
- Bay Leaves (2)
- Thyme (3 tbsp)
- Parsley (3 tbsp, chopped)
- Salt (to taste)
- Black Pepper (to taste)
- Water (splash)
Instructions
Steps
- Preheat your oven to 180°C (350°F or Gas mark 4).
- In an ovenproof casserole, heat olive oil and butter over medium heat. Add beef and brown on all sides.
- Sprinkle plain flour over the beef and cook for an additional 2-3 minutes.
- Stir in garlic, onions, celery, carrots, leek, and swede, frying for 1-2 minutes.
- Pour in red wine and beef stock, add bay leaves, thyme, and season with salt and pepper. Mix in Worcestershire sauce and balsamic vinegar to taste.
- Cover the casserole and transfer it to the oven, cooking for about 2 hours until the beef is tender.
- For the dumplings, sift plain flour, baking powder, and salt into a bowl. Mix in suet and enough water to create a thick dough.
- Shape the dough into small balls using floured hands.
- After 2 hours, remove the lid from the stew and place the dumpling balls on top. Cover and return to the oven for another 20 minutes, or until the dumplings are puffed and tender. For a golden top, leave the lid off.
- Serve by placing a spoonful of mashed potatoes on each plate, topped with the stew and dumplings, and sprinkle with chopped parsley.
Featured in:5 Hearty International Dinners