Beef Stew and Dumplings

Name: Beef Stew and Dumplings
Total time: 10800 s
Yield: 4 servings
Cuisine: American
Ingredients: 25 grams plain flour; 450 grams braising steak, diced; 50 grams carrots, diced; 25 grams 1 onion, finely diced; 50 grams leek, sliced; 50 grams celery, diced; 300 ml stout; 600 ml beef stock; 25 grams tomato puree; 100 grams mushrooms, quartered; 1 bay leaf; 225 grams plain flour; 1 tsp baking powder; 1 tsp salt; 100 grams shredded beef suet; 2 sage leaf, finely chopped; 75 ml cold chicken stock

Chef Martinec @cook_2769483

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Chef Martinec @cook_2769483

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Saved

Ingredients

3 hours

4 servings

Stew
25 gramsplain flour
450 gramsbraising steak, diced
50 gramscarrots, diced
25 grams1 onion, finely diced
50 gramsleek, sliced
50 gramscelery, diced
300 mlstout
600 mlbeef stock
25 gramstomato puree
100 gramsmushrooms, quartered
1bay leaf
Dumplings
225 gramsplain flour
1 tspbaking powder
1 tspsalt
100 gramsshredded beef suet
2sage leaf, finely chopped
75 mlcold chicken stock

Saved

Steps

3 hours

1

Pre-heat the oven to 1upC/325F/Gas 3.
2

Season the flour and use to coat the meat. Heat the lard in an ovenproof casserole. Add the meat and cook until browned. Remove with a slottet spoon.
3

Add the onion, carrots,leek and celery and cook for 7m until lightlg browned. Stir in the remaining flour. Add the stout and stock, stirring well. Bring to the noil. Stir in the tomato puree, meat, musbrooms and bay leaf and cook for 2hours until tender.
4

To make dumplings sift the flour, baking powder and salt into a bowl. Stir in the suet and sage. Add enough stock to form a smooth dough. Divide the douhh inyo twelve and lightly roll inyo balls. Add to the stew 15 minutes befor the end of the cooking time. Cover and cook until the dumplings are risen.