Beef Stew and Dumplings

Beef Stew and Dumplings
Serves 8
Imagine Mr Caveman who has just invented his first cooking pot, now instead of burnt
offerings off a stick held over the fire he can make it in a pot. Now we know these guys
didn't stay vegetarian for very long and pretty soon they were adding meat to the

Ingredients:
Stew
vegetables. Meanwhile Mrs Caveman was busy making basic bread dough and wanted
to get in on the act, so she put a few bread balls in the mix. There you have it, my spin
on how stew and dumplings was invented, of course it has been taken to new heights
and called many things around the world now. The bottom line is call it what you want
and spice it up however you feel, at the end of the day that’s stew.

• 1 Kg boneless stewing beef cut into small cubes
• 2 large chopped onions
• 3 parsnips peeled and cut into 4 cm julienne
• 6 carrots peeled and cut into circles (no reason just I like them like this)
• 2 small turnips peeled and cut into cubes
• Any other veggies in the cupboard, don’t overdo it , (peas are best for colour)
• 2 teaspoons of sugar
• 2 cups of beef stock, more if required
• 2 cups of red wine
• 3 tablespoons of tomato paste
• 2 tablespoons of butter
• 1 tablespoon rosemary chopped (fresh if possible)
• 500g of sliced mushrooms
• 8 to 10 small potatoes peeled and quartered
• 2 cloves of garlic grated or minced
• Salt & Pepper to taste

Dumplings
• 2 cups of self raising flour
• 1 cup of beef suet
• If you want more just ensure the mix is flour two to one with the suet

1. Sauté the beef in until all sides are browned, don't crowd or it will steam and
not brown properly, cook it in batches if necessary. When finished transfer to a
large casserole pot with a lid
2. Put the vegetables into the sauté pan, add butter, garlic and sugar, cover and
cook over medium high heat for approximately 10 minutes, then add them to
the meat in the casserole
3. Put the wine into the sauté pan to deglaze, then add the beef stock and then
whisk in tomato paste and rosemary, allow to simmer for a few minutes before
pouring into the casserole
4. Season with salt and pepper and gently stir ingredients so the meat is evenly
distributed throughout the dish
5. Ensure the liquid covers the contents, add more stock if required
6. Place in a low oven (160 to 170) with the lid on and leave to cook for at least two
hours, lower the heat if longer

Dumplings
1. Place the flour and suet in a mixing bowl
2. Turn the ingredients until well blended
3. Add water, a tablespoon at a time and mix, gradually add more water as required
4. When you have formed a dough break off small pieces and role into balls of the
desired size
5. 20 minutes before serving place the dumplings in the top of the casserole
6. Leave the lid on, the base of the dumplings will absorb the gravy and the tops will
brown
7. If required add a little more stock or wine
8. Note the dumplings will double in size so give them room to grow

Accompaniments & Garnish
• A nice glass red wine, nothing else