SLOW COOKED BEEF STEW SAVORY HERB DUMPLINGS

INGREDIENTS:
1KG BEEF FLANK CUT INTO 1 INCH CUBES
250GRAMS FINELY CHOPPED ONION
250 GRAMS CHOPPED SWEDE 1/4 INCH DICE
150GRAMS CHOPPED PARSNIPS
150GRAMS DICED CELERY
1TIN X 150GRAM CHOPPED TOMATOES
1PT PURE BEEF STOCK
1TABLESPOON CHOPPED THYME FRESH
2 BAY LEAFS

40Z FLOUR PLAIN
SALT AND PEPPER TO TASTE
VEGETABLE OIL FOR FRYING.

METHOD:
HEAT A HEAVY PAN ON STOVE TOP WITH ENOUGH OIL TO SHALLOW FRY , THEN COAT BEEF WITH SEASONED FLOUR AND FRY ON MEDIUM HEAT TILL LIGHTLY BROWN.
PUT BEEF IN DEEP CASSEROLE DISH THEN ADD ALL OTHER INGREDIENTS COVER WITH LID
AND COOK IN PREHEATED OVEN 16O DEGREES FOR 3 HOURS, CHECK AFTER 1 1/2 HRS TO SEE IF OVEN NEEDS TO BE TURNED DOWN AND ADJUST ACCORDINGLY.

FOR THE DUMPLINGS:

6OZ PLAIN FLOUR
3 OZ BEEF OR VEG SUET
3TEASPOONS BAKING POWDER
SALT&PEPPER
1TSP EACH OF CHOPPED ROSEMARY/THYME AND SAGE

METHOD:
MIX ALL DRY INGREDIENTS TOGETHER THEN ADD ENOUGH CHILLED WATER TO MAKE A SOFT DOUGH
SHAPE INTO ROUND DUMPLINGS, THEN REMOVE LID FROM CASSEROLE PLACE DUMPLINGS ON TOP AND COOK WITHOUT LID FOR ANOTHER 30 MINUTES.

NOTE: LIKE ALL RECIPES NOTHING IS SET IN STONE DEPENDING ON YOUR OVEN TEMPERATURE ALWAYS CHECK TO SEE IF YOU NEED MORE LIQUID.

ENJOY

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