Dumplings Beef Casserole vegetables
What a great winter warmer,to come home on a bleak winters day and have aDumplings Beef Casserole in the oven on timer ready to eat with some fresh crusty bread rolls and that wondreful food aroma to welcome you home.
750g/1½lb shin meat or stewing steak.
500g/1lb small onions, sliced.
250g/8oz sliced mushrooms.
3 sticks of celery chopped rough.
1 leak sliced fine.
1 tbsp flour.
900ml/1½ pint hot water.
Salt and freshly ground black pepper.
500g/1lb carrots, halved lengthways.
1 large cup of heavy red wine adds a special extra flavour but it’s optional.
1 bay leaf.
See below one of the ancient recipes and the instructions to make your dumplings beef casserole.
175g/6oz self-raising flour.
75g/3oz shredded suet.
1 tbsp parsley, finely chopped.
good pinch salt and pepper.
Just enough water, to mix .it all together.
First, sieve the flour into a bowl and add the suet, parsley, salt and pepper.
Next add enough water about 3 tbsp to make a soft but not sticky dough.
Lightly flour your hands and roll the dough into eight small balls.
Place these on a plate and cover until you are ready to add them to your casserole.
Beef Stew Instructions
Remove any gristle and surplus fat from the meat and trim into 4cm/1½in approx cubes.
Fry the meat and onions in the dripping until lightly browned all over.
Sprinkle in the flour and mix well.
Gradually stir in the water and continue stirring until it boils.
Season to taste.
Pour all the contents into a large casserole dish, add in the wine.
Cover and simmer very gently in the oven for 1 hour.
Now you can add the dumplings to the stew and cooking the oven for a further 15-20 minutes.
Baked potatoes or fresh Crusty bread and you can finish out that wine that was left over from the cooking.