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Beef Stew and Dumplings

Cooking Time
3 hours Minutes
Ingredients
13
Portions
4

Ingredients

13 Total
  • 750 g chuck steak, diced
  • 50 g Country Range Plain Flour
  • 50 g Country Range Tomato Paste
  • 2 tsp Country Range Dried Thyme
  • 2 tsp Country Range Dried Rosemary
  • 1 ½ ltrs Country Range Beef Bouillon (made up)
  • 1 large carrot, peeled and diced
  • 8 medium shallots, peeled
  • 500 ml red wine
  • 75 g Country Range Suet Pastry Mix
  • 75 g Country Range Plain Flour
  • cold water to bind
  • splash of olive oil

Method

  • 1

    Step 1

    Pre-heat the oven to 170°C/325°F/Gas Mark 5.
  • 2

    Step 2

    Place a splash of olive oil into a a hot pan, add the steak and seal until golden brown. Remove the meat and place into an ovenproof dish.
  • 3

    Step 3

    Place the pan back onto the heat with the juices and add the flour to form a roux. Cook for 3-4 minutes then add the tomato paste. Cook for a further 3-4 minutes then add the stock, wine and herbs and bring to the boil. Simmer for 10 minutes.
  • 4

    Step 4

    Pour the sauce over the meat, add the shallots and diced carrot, season then cover with a lid and place into the oven for 2 1/2 hours.
  • 5

    Step 5

    For the dumplings, mix the flour and suet mix with a little water to a sticky dough. Cover and leave to one side.
  • 6

    Step 6

    Remove the stew from the oven. Roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for a further 30 minutes then remove and serve.

Ingredients

13 Total
  • 750 g chuck steak, diced
  • 50 g Country Range Plain Flour
  • 50 g Country Range Tomato Paste
  • 2 tsp Country Range Dried Thyme
  • 2 tsp Country Range Dried Rosemary
  • 1 ½ ltrs Country Range Beef Bouillon (made up)
  • 1 large carrot, peeled and diced
  • 8 medium shallots, peeled
  • 500 ml red wine
  • 75 g Country Range Suet Pastry Mix
  • 75 g Country Range Plain Flour
  • cold water to bind
  • splash of olive oil

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