Give yourselves a warm hearty meal after a long chilly week at work and treat yourselves to a glass or two of red wine, which will go perfectly with this meal.
- 450 g stewing beef steaks, e.g. shin of beef, or skirt, or chuck steak, cubed
- 600 ml water
- 4 large carrots, sliced
- 1 small turnip, diced
- 1 large onion, chopped
- 1/2 a white cabbage, shredded
- 10 medium potatoes, peeled and halved
- 2 cube of beef stock
- 2 sprigs thyme
- 2 sprigs parsley
- 2 tbsp plain flour
- 1 pinches black pepper
for the dumplings:
- 220 g self-raising flour
- 0.25 tsp salt
- 110 g beef suet
- 2 tbsp parsley, finely chopped
- 1 clove garlic, crushed
- 1 dashes of cold water, to mix
- Put the beef and water in a large saucepan and bring up to the boil. Simmer gently for 1 hour.
- Add the vegetables, stock and herbs. Bring back to the boil then leave to simmer for 1 hour until the meat is tender, stirring occasionally. Season with salt and freshly ground black pepper.
- Mix the flour with cold water to make a paste. Add this to the stew to thicken the broth.
- Meanwhile, make the dumplings. Sift the flour with the salt, and then stir in the suet and parsley.
- Add the garlic and enough cold water to mix to a soft but not sticky dough.
- Divide into pieces about as big as walnut, and roll each one into a ball.
- Add the dumplings to the stew, cover the pan and simmer for a final 15-20 minutes, until the dumplings are puffed and cooked through and stew has thickened.
- Serve immediately.
Why not serve with mashed potatoes or baby new potatoes.