Stew (£? a portion) time to table 3 Hours.
Ingredients (for 4)
2 * 375 g aberdeen angus slow cook (400g or more diced stewing steak) 150 g shallots 3 cloves garlic 2 sticks celery 4 field mushrooms 300 g purple sprouting or tender stem broccoli 1 can guiness 500 ml beef stock 100 g suet 200 g self raising flour 6 dried bay leaves (fresh if possible) 1 bunch parsley ground nutmeg
Preheat oven to 180 degrees C (gas mark 4).
Place oven proof pot for all the ingriedients, just fits in a 24cm [4.2 litre] Casserole, on high heat on the hob with olive oil.
Mix the beef in salt and plain flour, just enough to coat the beef.
600g to 750 diced beef
Add beef to oven proof pot, fry until brown while … Chop Celery, peal Shallots, crack garlic under side of knive and remove outer.
150 g shallots 3 garlic cloves 2 sticks of celery
Peel mushrooms then quarter or cut in to big chunks.
Add the shallots, garlic, celery and bay leaves to the beef, turn the heat down and keep cooking for 10 minutes.
Add mushroom, guinness and stock. Place in oven for 1.5 hours.
1 can guiness 500 ml beef stock
Start to prepare the dumplings. mix suet, self-raising flour, salt and ground nutmeg in a medium mixing bowl. Adding splashes of water until the mixture startes becoming tacky if the mixture starts sticking to the bowl then you have added too much water.
Roll in balls half the size of a tomato, put in fridge until stew is ready.
Nothing to do for for next until time is up on stew ~1 hour.
Once the 1.5hours or longer has passed remove the stew from the oven. placing dumpling in to top of stew. place back in the oven for 30 minutes with the lid on OR 15 minutes with the lid on and a futher 15 minute with out the lid to crisp up the dumplings.
Dumplings after 15 minutes
In the last 5 minutes wash then boil the brocolli for 3-5 minutes. or Steam for 15-20 minutes.
300 g purple sprouting or tender stem broccoli