I could never live permanently in a hot country. OK, so I have been known to moan about the cold weather from time to time. But if it were always hot, we’d never be able to eat warming winter grub like sticky sponge puddings, hearty meat pies or rich, slow-cooked casseroles. We need the seasons in order to eat well I reckon.
This beef stew with rib-sticking parsley dumplings is one of my favourite winter warmers. It’s a proper old-fashioned kind of meal, like your gran would make.
I like to include sweet potatoes in the stew to give it a lovely sweet, creamy flavour, but the real beauty of stews and casseroles is that you can use whatever root vegetables you happen to have in. It’s cooked nice and slowly so the meat and the vegetables are gorgeously tender. If your children aren’t big fans of veggies, this is a great recipe for sneaking a few past them.
Beef stew and parsley dumplings
1 tbsp olive oil
1 onion, chopped
500g stewing steak, diced
2 carrots, sliced
1 parsnip, diced
1 sweet potato, diced
2 cloves garlic, crushed
1 tbsp corn flour
25o ml hot beef stock
2 400g tins chopped tomatoes
small bunch rosemary, finely chopped
salt and pepper to taste
For the dumplings
110g self-raising flour
salt and pepper
1 tbsp fresh flat leaf parsley, chopped
50g shredded suet
Preheat the oven to 150°C/Gas Mark 2.
In a large casserole heat the oil and fry the onion until golden. Add the beef quickly and fry until browned.
Next add the root vegetables and garlic and cook together for another few minutes. Sprinkle over the corn flour and mix in to cover the meat and vegetables.
Pour in the beef stock, tomatoes and add the rosemary and a little salt and pepper to taste – depending on how well seasoned your stock is. Bring to a gentle simmer, then cover and put in the oven for around four hours.
When the stew is almost finished cooking, make up the dumplings. Mix the flour, a pinch of salt and pepper and parsley in a bowl. Add the suet and quickly combine but don’t rub in. Mix in cold water, a little at a time, until you can pull the ingredients together to make a stiff dough that leaves the bowl cleanly. Shape into eight dumplings.
When the stew is ready, that is when the meat is tender and falls apart easily, place the dumplings carefully on top of the stew and spoon over some of the liquid. Cover again and put back in the oven, increasing the temperature to 220°C/Gas Mark 7, for about 20 minutes until the dumplings are cooked through.