Savoury

Beef Stew & Dumplings

Serves 3-4

2hrs 30 mins cook time

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Ingredients

525g (1 1/4 lb) stewing steak

2 x 15ml spoon (2 tbsp) McDougalls or Be-Ro Self-Raising Flour

3 carrots, sliced

1 large onion, sliced

1 swede, chopped

2 x 15ml spoon (2 tbsp) oil

375g (3/4 pint) stock

1 x 5ml spoon (1/2 tsp) tomato puree

salt and pepper

Dumplings

100g McDougalls or Be-Ro Self-Raising Flour

Pinch of salt

Pinch of white pepper

1tsp dried mixed herbs

70ml (4tbsp) cold water

60g cold Atora Beef Suet

Method

Step one

Preheat oven to 180°C, 350°F, Gas Mark 4.

Step two

Cut meat into cubes and toss in seasoned flour. Fry vegetables in oil until golden, then remove from pan. Divide the cubes of meat into four batches, browning each batch separately in the oil.

Step three

Place meat, vegetables, stock and tomato puree in a casserole dish and season well. Cover with a tight-fitting lid and cook for 2 1/2 hours until tender.

Step four
In a bowl, mix the flour, salt, pepper, and herbs with the water to make a wet dough. Add the COLD suet and gently mix through the dough, do not over mix.

Step five
Divide the dough into 8 pieces and gently shape into balls with floured hands.

Step six
Place on top of a simmering stew or casserole. Cover with a tight fitting lid and cook for 20 minutes. Serve piping hot.

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