Step 1Pre-heat the oven to 170°C/325°F/Gas Mark 5.
Step 2Place 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.
Step 3Place 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.
Step 4Pour 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.
Step 5For the dumplings, mix the flour and suet mix with a little water to a sticky dough. Cover and leave to one side.
Step 6Remove 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.
- 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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