10-21-2002, 09:29 AM
I made this last night - altering a recipe from bbc...
2lb beef chuck or stewing beef, fat removed and beef cut into 1 inch cubes
1lb small onions, chopped
1½oz dripping (I use bacon grease)
5 slices bacon, ripped or chopped into small pieces
1tbsp flour
5 cups hot beef broth
salt and freshly ground pepper
1lb carrots, sliced
half package frozen peas
about 4-5 potatoes, chopped into 1 inch pieces
1 bay leaf
dried thyme
For the dumplings
6oz self-raising flour
75g/3oz shredded suet (I found this at my butcher shop)
good pinch salt and pepper
water to mix
Fry the meat and onions in the dripping until lightly browned all over.
Remove from pot and set aside. Fry bacon until cooked through. Add in beef and onion, then sprinkle in the flour and mix well. Gradually stir in the beef broth and continue stirring until it boils. Season with salt, pepper and thyme (to taste).
Cover and simmer very gently for 1 hour. Then add the carrots, peas, potatoes and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook covered for a further 15-20 minutes.
I also added a few shakes of HP sauce while cooking and it was DELISH.
2lb beef chuck or stewing beef, fat removed and beef cut into 1 inch cubes
1lb small onions, chopped
1½oz dripping (I use bacon grease)
5 slices bacon, ripped or chopped into small pieces
1tbsp flour
5 cups hot beef broth
salt and freshly ground pepper
1lb carrots, sliced
half package frozen peas
about 4-5 potatoes, chopped into 1 inch pieces
1 bay leaf
dried thyme
For the dumplings
6oz self-raising flour
75g/3oz shredded suet (I found this at my butcher shop)
good pinch salt and pepper
water to mix
Fry the meat and onions in the dripping until lightly browned all over.
Remove from pot and set aside. Fry bacon until cooked through. Add in beef and onion, then sprinkle in the flour and mix well. Gradually stir in the beef broth and continue stirring until it boils. Season with salt, pepper and thyme (to taste).
Cover and simmer very gently for 1 hour. Then add the carrots, peas, potatoes and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook covered for a further 15-20 minutes.
I also added a few shakes of HP sauce while cooking and it was DELISH.