Midland Winter Stew
A traditional winter stew with a midlanders twist
- 4 large carrots
- 4 large parsnips
- 500g potatoes
- 300g Roasted Beef
- Chilli powder
- 4 large onions.
- 50g soaked pinto beans
- Bisto gravy granules
- 1/2 teaspoon tabasco
- 20g buttery spread.
- for dumplings
- 150g suet
- 150g self raising flour
- 10g butter
Level of difficulty Easy
Preparation time 25mins
Cooking time 80mins
Cost Average budget
Peel your carrots and parsnips and slice them into equally sized cubes before placing them into a pot to boil until softened which should take around 40 minutes.
Roast your beef and cut into cubes the same size as your potato cubes will be, sprinkle with chilli powder and diced onions. If you wish to keep some carrots and parsnips seperate add these to this now
Liquidize the remaining carrots and parsnips into a smooth liquid along with the roasted peppers from the baking tray.
Chop your potatoes into small evenly sized cubes, take this, the pinto beans and your meat mixture and place in the pot with the liquidized vegetables, top up with the strained water until it reaches a consistancy you are happy with and bring to a boil for 20 minutes until the potatoes have softened and the flavours of the dish have combined.
Once boiled and softened add plenty of bisto gravy granules to thicken and add colour to the dish, and half a teaspoon of tabasco to bring out the flavour and heat up those wintery tastebuds.
Once cooked stir in 20g of buttery spread
If you are making dumplings combine the suet and flour with the butter and then gently sprinkle water over the mixture until it begins to bind, season and then knead before seperating into very tiny balls.
Place the balls in the stew to cook at stage 4 ensuring plenty of room between the dumplings as they will expand heavily and take on the flavour of the dish.
For extra crunch toast under the grill for 5 minutes after they have absorbed the flavours of the stew before returning to the pot.