Beef and Dumpling Dish
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
ready in 14 h. 30 min.
Ready in
Ingredients
for
- Ingredients
- 32 ozs stewing Beef (cubed)
- 2 onions (sliced)
- 4 carrots (roughly chopped)
- 1 pinch ground cloves
- 1 pinch ground Mace
- 5 black peppercorns
- ⅓ cup Cider vinegar
- 1 Tbsp dark brown sugar
- 2 ½ cups Beef stock
- 2 bay leaves
- ½ tsp salt
- For the dumplings
- 1 cup self-rising flour
- ½ cup shredded Suet
- salt
- peppers
- water
Preparation
Kitchen utensils
1 Measuring cups, 1 Pot, 1 Wooden spoon, 1 Tablespoon, 1 Cutting board, 1 Small knife, 1 Bowl, 1 Peeler, 1 Box grater, 1 Small skillet, 1 Teaspoon, 1 Hand mixer, 1 Non-stick pan, 1 Baking sheet, 1 Parchment paper, 1 Slotted spatula
Preparation steps
1.
Put the meat and onions into a large bowl. Combine the spices with the cider vinegar and sugar and pour over the beef. Cover and leave to stand overnight, turning the meat from time to time.
2.
Heat the oven to 150°C (130° fan) 300°F gas 2. Transfer the contents of the bowl to a flameproof casserole dish and pour in the stock. Stir in the bay leaves and salt. Bring to a boil.
3.
Cover and cook in the oven for 2-2 1/2 hours until the meat is tender.
4.
For the dumplings: mix the flour and suet in a mixing bowl. Season with salt and pepper. Stir in just enough water to form a soft dough. Roll into small balls with floured hands and place in the casserole for the last 25 minutes of cooking time.
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