Brown Stew

By Dee

A beef stew with potatoes, onions & vegetable with a impossible to ignore gravy.

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Rate this recipe 3.5/5 (139 Votes)

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Beef stew

Creole Deer Liver

Ingredients

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
Oregano
Mild chilli powder - to own taste
Mixed Herbs
For the Dumplings::
Suet (beef or vegetable)
Plain Flour
Water

Details

servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

* 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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