Here’s another recipe for those of you that are time poor…and far too fabulous to be slaving over a hot stove.
Beef Stew and Dumplings is an old war-time favourite dish (not safe for
lesbians vegans). A very simple recipe that you can prepare in the morning and come home to a hearty meal waiting for you on a cold winter’s day.
- 2 tbsp vegetable oil
- 1 onion, roughly chopped
- 3 medium carrots, cut into 2.5cm (1in) pieces
- 3 tbsp tomato purée
- 1 kg diced steak, cut into 4cm (1½in) chunks (If you don’t want half a cow on your plate reduce to 800g)
- Plain flour, to dust
- 200 ml red wine (Excuse to buy a 750ml bottle and drink the rest on your lunch break)
- 600 ml (1 pint) beef stock
- 3 fresh rosemary sprigs. ……Thats the herb…not the anorak model…
- 125 g (4oz) self-raising flour
- 60 g (2½oz) suet
- 1 tbsp dried parsley
- Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning.
- Cover and cook on high for 5hr or until the beef is tender.
- After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.
- Remove the lid and discard the rosemary sprigs. Pinch off bollock-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.