Beef Stew:

Serves – 4
Prep Time – 15 minutes
Cooking Time – 2 and a half hours Approx Cost - £6.00

Ingredients

500g stewing or braising steak
Olive oil
1 onion
1 clove garlic
1 tbsp flour
1 tbsp tomato puree
500ml beef stock
1 tbsp balsamic vinegar
Carrots /Cauliflower/Sprouts /Swede (Other veg left over from Sunday dinners) diced

Dumplings:

175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
Good pinch of pepper
Water to mix

Method

• In a large oven proof dish fry onions in a little oil until they are translucent. Add the beef and fry until the beef is browned.
• Dice the vegetables
• Stir in the flour then add the stock, tomato puree, carrots and any other vegetables such as potatoes, swede, cauliflower, garlic and balsamic vinegar.
• Cover with a tightly fitting lid and place in a 170 C oven for around 2 hours - braising steak tends to be get more tender the longer you cook it.
• Add pepper if necessary but you may find that the stock gives enough seasoning.

Method for Dumplings:

• Sieve the flour into a bowl and add the suet, parsley and pepper.
• Next add enough water to make a soft but not sticky dough, around 2-3 tbsp.
• Lightly flour your hands and roll the dough into eight small balls.
• Add to the stew 20 minutes before the end of the cooking time.

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