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Beef Stew With Butter Dumplings. Sometimes you just can’t beat a good ol’ hearty stew!!…. with butter dumplings of course.
Beef stew:
Ingredients:
600gm diced beef
3 potatoes
2 carrots
3 rashers bacon
Onion
Frozen corn, peas, beans -a shake of each.
2 wedges of pumpkin
2 stalks of celery
Generous teaspoon crushed garlic
Sachet of tomato paste ~2Tb
500mls of liquid…. I used 1cup of red wine 1 cup of beef stock.
Directions:
I literally cubed everything (the pumpkin was small so it mushes in and becomes the sauce) and threw it all in together and cooked on low for 6 hours added the dumplings and cooked a further 40 minutes… voila PS I stirred it twice during the cooking process and this is enough liquid to cook the dumplings in too, no extra liquid was needed.
Butter dumplings
Ingredients:
90 grams plain flour
90 grams SR flour
1 teaspoon salt
90 grams margarine (I have used butter too)
1/4 cup of milk
Method:
Rub margarine/ butter into the combined flour and salt till it resembles bread crumbs, add the milk and roll out onto the bench. Kneed for a couple of minutes and roll tablespoon amounts into balls. Place into simmering stew. Cook for 30/40 minutes (lid on) and voila delish
NB: make sure there is plenty of liquid (there should be following the above recipe)
Beef Stew With Butter Dumplings
