Monday, 1 July 2013

Heavenly Beef stew with Dumplings

Everytime I go to my local superstore, I always have one thing in my mind - 'Dumplings'. I always wanted to make dumplings at home, but I didn't know where to start. Since, I saw a recipe at BBC - Food website, I was desperate to make dumplings and Beef Stew to explore something new. I know what you would say, dumplings are dumplings but for me dumplings are just amazing. 



At first, it might seem daunting to make dumplings, but trust me once you start making them you will say 'easy peasy lemon squeezy'. All the flour mess in the kitchen are worth it just right after your first bite. You will not regret.


Let's see what we need to make these dumplings: 
  • 125g/4½oz plain flour, plus extra for dusting
  • 1 tsp baking powder
  • pinch salt
  • 60g/2½oz suet
  • water, to make a dough

Now, let's see what we need to cook Beef Stew.



  • 2 tbsp olive oil
  • 25g/1oz butter
  • 750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
  • 2 tbsp plain flour
  • 2 garlic cloves, crushed
  • 175g/6oz baby onions, peeled
  • 150g/5oz celery, cut into large chunks
  • 150g/5oz carrots, cut into large chunks
  • 2 leeks, roughly chopped
  • 200g/7oz swede, cut into large chunks
  • 150ml/5fl oz red wine
  • 500ml/18fl oz beef stock
  • 2 fresh bay leaves
  • 3 tbsp fresh thyme leaves
  • 3 tbsp chopped fresh flat leaf parsley
  • Worcestershire sauce, to taste
  • 1 tbsp balsamic vinegar, or to taste
  • salt and freshly ground black pepper
In an ovenproof casserole dish heat the oil and butter and fry the beef until browned on all sides.



Add the garlic and all the vegetables and fry for 1-2 minutes.


Stir in the beef stock, red wine and herbs, add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper. Now cover the casserole dish with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.


Let's talk about dumplings making process: sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. 



With floured hands, roll spoonfuls of the dough into small balls. After two hours, remove the lid from the stew and place the balls on top of the stew. 



Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)


[Recipe Concept: : BBC Food]




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