Britishby TheMealDBBeef Dumpling StewServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 tbs Olive Oil25g Butter750g Beef2 tblsp Plain Flour2 cloves minced Garlic175g Onions150g Celery150g Carrots2 chopped Leek200g Swede150ml Red Wine500g Beef Stock2 Bay Leaf3 tbs Thyme3 tblsp chopped Parsley125g Plain Flour1 tsp Baking Powder60g SuetSplash WaterStepsStep-by-step0 of 11 done1Preheat the oven to 180C/350F/Gas 4.2For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.3Sprinkle over the flour and cook for a further 2-3 minutes.4Add the garlic and all the vegetables and fry for 1-2 minutes.5Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.6Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.7For the dumplings, sift the flour, baking powder and salt into a bowl.8Add the suet and enough water to form a thick dough.9With floured hands, roll spoonfuls of the dough into small balls.10After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)11To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.Source: TheMealDB
