A beef stew with potatoes, onions & vegetable with a impossible to ignore gravy.
- 1 1/2 lbs diced beef
- 1 1/2 oz Margarine
- 1 heaped tablespoon Flour
- 1 lb button mushrooms
- 1 large sliced onion
- 3 large sliced carrots
- 1 swede diced
- 1 large parsnip diced
- small skin on potatoes (about a pound)
- 1 large leek diced
- 2 pints beef stock (from cube or bullion)
- Glass red wine
- Salt and pepper
- Mild chilli powder - to own taste
- Mixed Herbs
- For the Dumplings::
- Suet (beef or vegetable)
- Plain Flour
Level of difficulty Average
Cost Average budget
Add the margarine to a stew pan & fry the beef lightly for 1 to 2 minutes. Put to one side. Put the prepared vegetables to the pan & fry until golden brown. Put to one side. Sprinkle the flour on to the remaining margarine in pan & stir over a very low heat until beginning to brown.
Remove from heat & gradually stir in the stock. Return to heat, bring to the boil & cook gently for 2 to 3 minutes, stirring all the time.
Return the meat & vegetables to the pan, add the potatoes, mushrooms, herbs, chilli powder, salt & pepper. Pour in the wine & stir. Cover with lid & simmer over the lowest possible heat for 2 hours to 2 hours 30 minutes, stirring from time to time.
For the dumplings*:
About 30 minutes before serving, add 2 parts plain flour to 1 part suet,. Mix with water until you get a sticky dough. With floured hands, take a small amount of dough & roll into a rough ball shape. Repeat until the dough has been used. Remove the lid from the stew & add the dumplings. Cook for 20 to 30 minutes.
Serve with slices of crusty bread.
* the amount of flour & suet needed to make Dumplings will be on the back of the suet pack*
The stew can be done in a slow cooker, choose the low setting & cook for 7 to 8 hours.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.