Hearty Stew and Herby Dumplings
Serves 4
Prep Time
20
Cooking TIme
2 Hours
Ingredients
- 500g Diced Stewing Beef
- 2 White Onions, Chunky dice
- 3 Medium Carrots, peeled and cut into chunky slices
- 4 Potatoes, peeled and quartered
- 400g White Mushrooms, halved
- 2 tbsp Balsamic Vinegar
- 2 tbsp Plain Flour
- 1 ltr Beef Stock
- 1 tbsp Oil
- 1 tbsp Tomato Puree
- For the Dumplings;
- 170g Self Raising Flour
- 40g Kerrygold Salted Butter
- 1 tbsp Parsley, finely chopped
- 100ml Semi Skimmed Milk
Directions
- In a large, heavy bottomed oven proof dish with a lid, heat the oil over a medium high heat. Brown off the diced beef and onions, add the balsamic vinegar and evaporate off.
- Stir through the plain flour and fry off for a few minutes before adding the vegetables, tomato puree and beef stock to the pan.
- Stir well and bring up to a simmer, cover with a lid and cook on low for 1hr and 30 Mins.
- Preheat the oven to 200C/180C Fan/Gas Mark 5.
In a mixing bowl, rub together the butter and flour. Add the parsley and a little milk at a time to form a soft sticky dough. Divide into 8 balls. - Remove the lid from the stew and arrange the dumplings on top. Cook in the oven for 30 mins, removing the lid half way through. Serve with bread and butter.
