Name: Hearty Stew and Herby Dumplings
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
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

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

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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.