Beef Stew with Mushroom and Herb Dumplings
900 g (2 lb) lean Scotch Beef stewing steak, cut into 1.25 cm (1/2 ") cubes
15 ml (1 tbsp) olive oil
1 onion, peeled and chopped
1 stick celery, chopped
150 g (6 oz) button mushrooms
1 clove garlic, crushed
30 ml (2 tbsp) tomato puree
15 ml (1 tbsp) balsamic vinegar
150 ml (1/4 pt) red wine
500 ml (1 pt) beef stock
1 sprig fresh thyme
150 g (6 oz) button onions, peeled
250 g (10 oz) self raising flour
100 g (4 oz) suet
45 ml (3 tbsp) fresh parsley, chopped
15 ml (1 tbsp) fresh thyme, chopped
50 g (2 oz) fresh mushrooms, finely chopped or dried mushrooms soaked in warm water for 20 minutes
250 ml (1/2 pt) cold milk
Temperature: Gas mark 4, 180 C, 350 F
- Heat the oil in a pan and seal the beef. Add the chopped onion, celery, mushrooms and cook for 2-3 minutes. Add the crushed garlic, tomato puree, vinegar and red wine.
- Reduce, then add the beef stock, thyme and button onions and simmer on a low heat for 1 1/2-2 hours. Or place in a casserole dish and cook at Gas mark 4, 180 C, 350 F.
- Mushroom Dumplings: Sift the flour, add the suet, parsley and thyme. Add mushrooms and milk to flour mixture and mix to a soft dough, taking care not to over mix. Flour your hands and form the mixture into thumb sized dumplings. Drop them into simmering casserole and cook, uncovered for 10 – 12 minutes.
Serve with whole baby carrots.