Imagine Mr Caveman who has just invented his first cooking pot, now instead of burnt offerings off a stick held over the fire he can make it in a pot. Now we know these guys didn't stay vegetarian for very long and pretty soon they were adding meat to the vegetables. Meanwhile Mrs Caveman was busy making basic bread dough and wanted to get in on the act, so she put a few bread balls in the mix. There you have it, my spin on how stew and dumplings was invented, of course it has been taken to new heights and called many things around the world now. The bottom line is call it what you want and spice it up however you feel, at the end of the day that’s stew.
Ingredients:
Stew
• 1 Kg boneless stewing beef cut into small cubes
• 2 large chopped onions
• 3 parsnips peeled and cut into 4 cm julienne
• 6 carrots peeled and cut into circles (no reason just I like them like this)
• 2 small turnips peeled and cut into cubes
• Any other veggies in the cupboard, don’t overdo it , (peas are best for colour)
• 2 teaspoons of sugar
• 2 cups of beef stock, more if required
• 2 cups of red wine
• 3 tablespoons of tomato paste
• 2 tablespoons of butter
• 1 tablespoon rosemary chopped (fresh if possible)
• 500g of sliced mushrooms
• 8 to 10 small potatoes peeled and quartered
• 2 cloves of garlic grated or minced
• Salt & Pepper to taste
Dumplings
• 2 cups of self raising flour
• 1 cup of beef suet
• If you want more just ensure the mix is flour two to one with the suet
1. Sauté the beef in 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 themeat in the casserole
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
4. Season with salt and pepper and gently stir ingredients so the meat is evenly distributed throughout the dish5. Ensure the liquid covers the contents, add more stock if required
6. Place inalow oven(160 to 170) withthe lidonand leaveto cook foratleast two hours, lower the heat if longer
Dumplings
1. Place the flour and suet in a mixing bowl
2. Turn the ingredients until well blended
3. Add water, a tablespoon at a time and mix, gradually add more water as required
5. 20 minutes before serving place the dumplings in the top of the casserole 6. Leave the lid on, the base of the dumplings will absorb the gravy and the tops will brown
7. If required add a little more stock or wine
8. Note the dumplings will double in size so give them room to grow
Accompaniments & Garnish
