This recipe is full of beef and loads of veggies.
Everyone in our house loves this recipe.
And the little people particularly love the dumplings!
Make up a large batch and freeze in individual portions for up to 3 months.
Do not be put off by the long list of ingredients, as they all go into one pot and cook!
INGREDIENTS
1kg Beef (stewing beef ie chuck)
2 Tbsps Olive Oil
1 Tbsp Butter
10 Sage Leaves, torn
1 Brown Onion, diced
1/4 cup Plain Flour
1 Brown Onion, diced
1/4 cup Plain Flour
2 Large Potatoes, peeled and cut in 2 cm chunks
2 Large Carrots, peeled and cut in 2cm chunks
3 Garlic Cloves, minced
1 Swede, peeled and cut in 2cm chunks
2 Large Carrots, peeled and cut in 2cm chunks
3 Garlic Cloves, minced
1 Swede, peeled and cut in 2cm chunks
1 Large Parsnip, peeled and cut in 2cm chunks
2 Squash, trimmed and cut in 2cm chunks
2 Jerusalem Artichokes, peeled and diced (Thanks to Jamie Oliver for this ingredient!)
400ml Beef Stock
500ml Red Wine
3 Tbsps Tomato Paste
1 Tbsp Rosemary, finely chopped
1 Bay Leaf
Finely Grated Rind of 1 Lemon
500ml Red Wine
3 Tbsps Tomato Paste
1 Tbsp Rosemary, finely chopped
1 Bay Leaf
Finely Grated Rind of 1 Lemon
Freshly Ground Pepper
Sea Salt
For Dumplings
1 Cup Self Raising Flour, plus a little extra
2 Cups Suet Mix (available in the baking aisle at supermarket)
1 Tsp Table Salt
2/3 Cup Cold Water
METHOD
Remove all visible fat from beef; cut beef into 2.5 cm cubes.
Put the oil and butter into an appropriately sized casserole dish. Add the onion and sage leaves and fry for 3 or 4 minutes.
Place the lid on the casserole dish, put into the preheated oven and bake for 3 hours, stirring occasionally.
Remove casserole dish from oven, and take out the bay leaf.
Serve at once with crusty bread.
If including dumplings, add the next steps: add an extra 15 minutes to cooking time.
Approximately 15 minutes before you take the stew out of the oven. (2hrs 45mins cooking)
Sift flour and salt into a large mixing bowl, stir in suet and combine.
Remove the stew from the oven at 3 hours cooking time, and place it on the stove top on a low heat.
Drop the prepared dumplings onto the surface of the bubbling stew.
Place the lid back onto the casserole dish and simmer for 10 minutes. Dumplings should be light and fluffy.
Turn off the heat and leave the casserole dish covered for a further 5 minutes.
Serve at once.
For Dumplings
1 Cup Self Raising Flour, plus a little extra
2 Cups Suet Mix (available in the baking aisle at supermarket)
1 Tsp Table Salt
2/3 Cup Cold Water
METHOD
Preheat the oven for 160C
Remove all visible fat from beef; cut beef into 2.5 cm cubes.
Put the oil and butter into an appropriately sized casserole dish. Add the onion and sage leaves and fry for 3 or 4 minutes.
Toss the meat in a little seasoned flour, then add it to the pan with all the ingredients, and gently stir together. Bring this mixture to the boil.
Place the lid on the casserole dish, put into the preheated oven and bake for 3 hours, stirring occasionally.
Remove casserole dish from oven, and take out the bay leaf.
Serve at once with crusty bread.
If including dumplings, add the next steps: add an extra 15 minutes to cooking time.
Approximately 15 minutes before you take the stew out of the oven. (2hrs 45mins cooking)
Sift flour and salt into a large mixing bowl, stir in suet and combine.
Make a well in the centre, then pour in the water and mix gently by hand; add extra cold water if needed form a firm dough.
Form 2 cm balls from the dough,.
Form 2 cm balls from the dough,.
Remove the stew from the oven at 3 hours cooking time, and place it on the stove top on a low heat.
Drop the prepared dumplings onto the surface of the bubbling stew.
Place the lid back onto the casserole dish and simmer for 10 minutes. Dumplings should be light and fluffy.
Turn off the heat and leave the casserole dish covered for a further 5 minutes.
Serve at once.
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