Ingredients
- 1kg/2lb stewing beef, preferably organic, cut into 2.5cm/1in cubes
- 2 tbsp plain flour
- 3 onions, sliced
- 4 carrots, sliced
- bay leaf
- 2 fresh thyme
- 2 fresh parsley
- 450ml/1 pint stout
- 1 tbsp light muscovado sugar
- 1 tbsp Worcestershire sauce
- 100g/4oz self-raising flour
- 50g/2oz fresh brown breadcrumbs
- 50g/2oz shredded suet
- 2 tsp mustard seeds
- 1 tbsp fresh herbs, chopped, such as thyme and parsley
- seasoning
- oil
- celery
- stock
Method
- Toss the beef in flour. Heat the oil in a large pan, add the onions and fry for 10 minutes. Add the beef and fry until evenly browned. Add the carrots, celery, herbs, stock and stout and bring to the boil, stirring continuously. Add the sugar, Worcestershire sauce and seasoning, cover and simmer for 2 hours until the beef is tender.
- Make the dumplings: mix together the flour, breadcrumbs, suet, mustard seeds and herbs. Add 5-6 tablespoons of water and mix to a soft dough. Divide into eight, shape into balls and add to the beef. Cover and cook for 15-20 minutes until the dumplings are risen and fluffy.
Notes
Cook beef mixture for approximately 2 hours until tender, then add dumplings and cook for a further 15-20 minutes. Some ingredients (oil, celery, stock) are mentioned in the method but appear to be missing from the OCR of the ingredients list.