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Traditional Beef Stew:

Ingredients:

1 kg Boneless Stewing Beef Cut Into Small Cubes
2 Large Chopped Onions
3 Parsnips Peeled And Cut Into 4cm Julienne
6 Carrots Peeled And Cut Into Circles
2 Small Turnips Peeled And Cut Into Cubes
2 tsp Sugar
2 Cups Of Beef Stock, More If Required
2 Cups Of Red Wine
3 tbsp Of Tomato Paste
2 tbsp Of Butter
1 tbsp Rosemary Chopped
500g Of Sliced Mushrooms
8-10 Small Potatoes Peeled And Quartered
2 Cloves Of Garlic Grated Or Minced
Salt And Pepper
2 Cups Of Self Raising Flour
1 Cup Of Beef Suet

Method:

1. Sauté the beef until all sides are browned, don't crowd or it will steam and not brown properly, cook it in batches if necessary. When finished transfer to a
large casserole pot with a lid.

2. Put the vegetables into the sauté pan, add butter, garlic and sugar, cover and
cook over medium high heat for approximately 10 minutes, then add them to
the meat in the casserole dish.

3. Put the wine into the sauté pan to deglaze, then add the beef stock and then
whisk in tomato paste and rosemary, allow to simmer for a few minutes before
pouring into the casserole dish.

4. Season with salt and pepper and gently stir ingredients so the meat is evenly
distributed throughout the dish.

5. Ensure the liquid covers the contents, add more stock if required
Place in a low oven (160 to 170) with the lid on and leave to cook for at least two hours, lower the heat if you need to cook it for longer.

6. Place the flour and suet in a mixing bowl. Turn the ingredients until well blended
Add water, a tablespoon at a time and mix, gradually add more water as required.

7. When you have formed a dough break off small pieces and role into balls of the
desired size.

8. 20 minutes before serving place the dumplings into the top of the casserole dish.
Leave the lid on, the base of the dumplings will absorb the gravy and the tops will
brown.

9. If required add a little more stock or wine

10. Note the dumplings will double in size so give them room to grow

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