Festival Recipe
BRAISED BEEF WITH SAVOURY DUMPLINGS
Recipe by Edward & Anne
Ingredients
- kg/2lb3oz stewing beef, diced
- 1 tablespoons flour, generously seasoned with salt and pepper
- 1 tablespoons olive oil
- 50g/2oz butter
- 2 large Spanish onions, peeled and chopped
- 2 carrots roughly chopped
- 4 sticks celery chopped
- 2 garlic cloves, peeled and chopped
- 450ml/15fl beef stock
- ½ tablespoon tomato puree
- S&p
- Bunch chopped parsley
Method
Preheat the oven to 180C/160C fan-oven/Gas mark 4
Toss the beef in the seasoned flour. Heat the olive oil in a large frying pan and sauté the meat in it in small batches until well browned, transferring it to a casserole dish as it isdone
Heat the butter in the pan, add the onions and garlic and cook gently without colouring until soft. Add to the casserole dish together with the stock and tomato purée. After half an hour add the vegetables and half the parsley. Bake for 1½ hrs or until the meat is tender.
Meanwhile make the dumplings by sieving 110gr self raising flour into a bowl. Now add half cup breadcrumbs I shallot finely chopped S&P and some chopped parsley. Mix together and add enough cold water to bring to a soft dough. Now take the casserole from the oven and add pieces of the dumplings to the casserole. ( do not roll leave them just as you tear them off) place the lid back on and put back in the oven for 20 mins. To make proper dumplings do not open the casserole for the 20 mins.
Serve with some extra carrots and mashed potato. Finally sprinkle the remaining parsley over.
