Traditional Beef Stew Recipe | Free Food Waste Recipes

There is nothing more comforting then Traditional Beef Stew. DSM Food limited wants to show you what a real recipe looks like in regards to home cooked meals. Making this meal with your family will show you what it’s like to spend time together. Each meal by DSM Food limited is created with you in mind so that means that meals like this are measured, cooked and tested before they are released onto the website.

Your friends and family are about to become envious of your mad cooking skills. Set aside anything you have ever known about beef stew as this recipe includes secret ingredients that will have your family begging for more. It’s also a lot of fun to gather the whole family and show them how to cook beef stew. Use the beef from another meal to complete this Traditional Beef Stew recipe. Dominic Milner knows how important it is to save money and stay within a budget. That’s why it is important to pay close attention to how this recipe is made. In the long run, it will save you a lot of money and time in regards to cooking.

Start this recipe out by slicing, dicing and chopping all the fruits and vegetables. It may take you some time to cut up all the veggies, but it is so worth it in the end. When you gather the whole family, you have the ability to designate different tasks to everyone. One can be in charge of cutting up veggies, one in charge of washing dishes and so forth. No matter how you look at it, cooking this recipe is bound to bring your whole family closer. There is just something about the beef, veggies and other sacred ingredients that bring this Traditional Beef Stew together. All you need to do is grab the ingredients, your family and make a meal out of it.

Traditional Beef Stew Recipe:

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 with this step, transfer to a large casserole pot with a lid.

2. Put the vegetables into the sauté pan; add butter, garlic and sugar.

3. Cover and cook over a medium high heat for approximately 10 minutes, then add them to the meat in the casserole dish.

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

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

6. Ensure the liquid covers the contents, add more stock if required

7. 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.

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

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

Twenty minutes before serving, place the dumplings into the top of the casserole dish.

1 Leave the lid on as the base of the dumplings will absorb the gravy and the tops will brown.

1 If required, add a little more stock or wine.

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

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Thanks for reading,

Dominic Milner

Your Personal Cyber Chef

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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