Good grief that hurricane Pam certainly turned the weather ,as I am writing this recipe in my little office at the “Butcher” I am not only wearing my coat, but a woolly hat ,scarf and gloves to boot, Brrrr.
This is the perfect time to share one of my favourite recipes for a chilly day and that is a rich, long slow cooked “Beef stew and dumplings”. This dish is one of my go to comfort dishes when I want to sit in front of the fire with a big steaming bowl of stew and let the weather do what it will.
However when you try this dish at home you must use Real beef suet (Atora brand is the best) You can get this from the English shop in Jackson street it will work with the Vegetarian version but it won’t have the same depth of flavour. This is an awesome dish that is well worth the effort to do in a pot yourself as opposed to using a crock pot.
PAULS BEEF STEW WITH PARSLEY DUMPLINGS
Gravy beef or diced chuck x1kg
Plain flour x 3 tbsp.
Minced garlic x 2 tsp.
Pickled baby onions x 150g
Celery medium diced x 2 sticks
Carrots peeled and medium dice x 2
Swede peeled and cut medium dice x 2 small
Leeks wash and chop x 2
Parsley x 4 tbsp.
Thyme x 1 bunch
Bay leaves x 2
Worchester sauce x 100ml
Beef stock x 500ml
Red wine x 140ml
Tomato ketchup x 50ml
125g plain flour
1 tsp baking powder
2 tsp chopped parsley
Pinch salt and ice cold water to mix.
- Wipe meat with a paper towel and toss in 3 tbsp. flour with salt and pepper, sear in a hot casserole pan (such as a le crueset ,) in a little oil till brown all over, remove from pan and drain in a colander.
- Add all vegetables except onions to the same pan and brown lightly, add in garlic stir and then add in stock, wine, Worchester sauce and any juices from the colander
- Scrape the bottom of the pan to get all the sediment included into the sauce, bring to the boil than reduce to a simmer adding the herbs and ketchup.
- Place the beef back into the sauce, season with a little salt and black pepper and cover with a lid and place into the oven for approx. 2 hours to long slow cook at approx. 175 degrees.
- To make the dumplings simply rub the suet through the flour adding the salt and B.P till a light breadcrumb texture. Then add water stirring with a knife till dough comes together, add parsley
- Dust hands with flour and form dough into 8 balls, remove lid from casserole and place dumplings right on top of stew replace the lid and return to the oven for 20 mins removing lid for the last 5 or so to brown the dumplings.
- Serve with pickled red cabbage or beetroot, Perfect.