Ingredients
-
2 tbsp Beef
-
2 medium Onion
-
100 g Celery
-
150 g Carrots
-
500 g boned shin of Beef
-
20 g plain white Flour
-
250 ml red wine
-
2 Garlic
-
10 g fresh Thyme
-
4 Bay leaves
-
1 litre Meat Stock
-
Salt
-
Black Pepper
-
Suet Dumplings
-
150 g self-raising white Flour
-
50 g Suet
-
Big pinch of Salt
Directions
This dish of Olde England is incredibly popular. It’s made with an economical cut of beef that needs long, slow cooking to make it tender, and finished with old-fashioned suet dumplings. Makes your mouth water just to think of it.
Steps
|
1
Done
|
Preheat the oven to 135°C. Heat up the dripping or oil in a heavy pan with a lid until very hot. Add the onions, celery and carrots and sauté for 5–8 minutes to brown. Remove from the pan and keep to one side. |
|
2
Done
|
Season the meat. Put into the hot pan and brown off for 5 minutes, turning the dice to ensure all sides are well coloured. To brown the meat without stewing, the dice should be in a single layer in the pan, so if necessary brown in two batches. |
|
3
Done
|
Sprinkle the meat with the flour and stir through. Add the red wine and bring to the boil, stirring well. |
|
4
Done
|
Add the garlic, herbs and stock together with the browned vegetables. Cover the pan and bring back to the boil. |
|
5
Done
|
Place the covered pan in the oven and cook for 2–3 hours until the meat is tender. |
|
6
Done
|
Meanwhile, in a bowl mix together the ingredients for the dumplings, with 75 ml water to bind. Shape into 12–15 walnut-sized balls. |
|
7
Done
|
When the beef is tender, check the seasoning of the stew, then place the dumplings on top. Cover the pan again and put back in the oven to cook for a further 25 minutes. |
