Beef stew with dumplings

Savoury dumplings made from balls of dough are part of traditional British and Irish cuisine. The simplest dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough and seasoned with salt and pepper. Balls of this dough are dropped into a bubbling pot of stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be flavoured with herbs, or it may have cheese pressed into its centre. Ok; so we now know what a dumpling is and here is the opportunity to try some along with Taylor’s locally reared, 21 day matured diced steak. It couldn’t be simpler and almost certainly could not be tastier. Serves 4-6.

Ingredients 

750g of Taylor’s diced steak.
Packet of Home Farm
Dumpling mix.
2 medium onions diced.
3 medium carrots thinly sliced.
100g of mushrooms quartered.
1 cup of frozen peas.
450ml of beef stock.
Salt and freshly ground pepper.
40g butter.
30ml plain flour.
Worcestershire sauce.

Method

1. Season the flour with salt and pepper and put in a small freezer bag.
2. Put the diced steak in the bag and shake until well coated.
3. Melt butter in a large frying pan and fry the meat until well browned turning constantly.
4. Remove to a plate and allow to cool whilst draining.
5. Add onions and carrots to the pan and fry until onions are golden.
6. Add meat, onions and carrots to a casserole dish and pour in the stock and a generous dash of Worcestershire sauce.
7. Bring to the boil, cover and gently simmer for 1 hour.
8. Whilst simmering follow the instructions on the Dumpling Mix.
9. After 1 hour place the 10 dumplings around the side, and the mushrooms and peas into the casserole, re-cover and continue cooking for a further 20 minutes.
10. Remove the lid and cook for a further 10 minutes to crisp up the dumplings.
11. Serve with mashed potatoes, carrots, sprouts or vegetables of your choice.