Beef stew with dumplings
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Ingredients
4 tbsp plain flour seasoned with salt and pepper
1kg braising steak, cut into 2.5 cm cubes
4 tbsp olive oil
2 large onions, peeled and finely chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 turnip, peeled and cut into cubes
570ml beef stock
2 bay leaves
2 tbsp fresh thyme leaves or 1Â tsp dried thyme
For the dumplings:
175g plain flour
2 tsp baking powder
½ tsp salt
2 tbsp oil
118ml milk
Method
Put the seasoned flour in a plastic bag, add the beef cubes and toss to coat. Heat the oil over a moderate heat in a large saucepan or flameproof casserole dish and add the beef cubes. Brown well on all sides. This should be done in batches, removing the meat from the pan to a warmed plate until all the meat is browned.
Add the onions and cook until they start to turn translucent and add the rest of the vegetables, stirring frequently to brown. Now return the beef to the pan and add the stock, bay leaves and thyme. Bring to the boil, stirring well. Cover tightly and reduce heat to as low as possible. Simmer for at least two hours.
To make the dumplings, sift the dry ingredients into a bowl and add the oil and milk. Stir until the dry ingredients are incorporated and the mixture resembles a batter. Mould the dumplings into small balls. Approximately 15-20 minutes before serving, turn up the heat, bring to the boil and drop the dumplings on to the surface of the stew. If the stew is being cooked in the oven, allow around 30 minutes for the dumplings to cook.
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