Now me and Hunky Husband make slightly different stew. I should give you his, with him being a chef. But mines better. I’ve never made a dumpling, however, so they’re his, but I think he just reads it off the suet packet. Feel free to add any root Veg you like, more of what you like, take away anything you don’t. That’s the beauty of stew, you can do it your way.
- 500g stewing steak (Morrison’s did not have any today, so we’ve chopped up some steaks)
- 1 Onion
- 6 Large Carrots
- 4 Large Parsnips
- 4 Large Potatoes
- 1 Swede
- Flour for dusting
- Beef stock cubes
- 2 bay leaves
- Salt and pepper
- Hendersons relish
- Giant pan, with lid
And for the dumplings:
- 200g self-raising flour
- 100g suet
- 6 tablespoons of water
Peel and chop all your vegetables and potatoes, roughly into 2cm chunks.
I lightly coat my beef in flour, and then brown it off in the pan in a little oil, I find that the flour thickens it all up a bit later. Husband doesn’t flour, he adds gravy granules later. Either way, just cook until the outside has browned, it should just take a few minutes.
Then make up some beef stock, following the instructions on the pack (It’s normally 1 cube to about 1 litre of boiling water), you’re going to need enough to cover all your ingredients, but if you don’t make enough now you can always add later.
Add all your potatoes and vegetables to the pan. Then cover with the stock. Add a little shake of rosemary and thyme, the bay leaves, salt and pepper to taste, and a good splash of Hendersons, and leave it all to simmer away for at least an hour, but the longer the better.
We differ a bit there too, Husband also adds a sweet potato and doesn’t put his potatoes in until about 30 mins before eating. I like them a bit mushy.
For your dumplings, apparently, you just put your suet and flour into a bowl, add the water tablespoon at a time and mix, until there’s enough water that it’s a nice firm dough. Then with floured hands, roll into 6 (depending on how big you want them) balls. Place them onto the top of the simmering stew and cover with a lid for 20 minutes.
If you want more/less/bigger/smaller, adjust the quantities but stick to 2 thirds flour 1 third suet and add the water slowly so it doesn’t get too sticky.
It tastes great the day after too, and it’s really easy to just add more vegetables or potatoes to the left overs, just reheat it, add your extras and simmer for about 20 minutes until they’re nice and soft.