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English Beef Stew with Suet Dumplings
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- #586
Hearty beef stew and classic suet dumplings are one of those dishes that makes you almost glad for cold weather.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
For the stew
1 tablespoon cooking oil
1 1/2 pound lean cubed beef
1 large onion, sliced
3 teaspoons all-purpose flour
3 large carrots, peeled and sliced
1 large raw potato, peeled and cubed
2 pints beef stock
salt and pepper, to taste
Dumplings
1 3/4 cup all-purpose flour
4 ounces shredded beef suet or shortening
1/2 teaspoon salt
1 teaspoon baking powder
water
directions
Heat the oil in a large saucepan over medium-high heat. Add the beef. Cook, stirring frequently, until browned on all sides. Add the onions and cook, stirring frequently, for 5 minutes.
Stir the flour into the beef and mix well. Add the carrots, potato, and beef stock. Bring to a boil, stirring frequently. Reduce the heat to a simmer, cover the pan and let cook for 25 minutes, stirring occasionally.
While the stew is simmering, prepare the dumplings. Combine the flour, suet, salt, and baking powder. Mix well. Add water slowly until a soft dough forms.
Form the dough into 2-inch dough balls. Place on top of the beef and vegetables in the pan. Cover the pan and let cook for 20 minutes longer or until the beef is tender and the dumplings are cooked through.
Season the stew to taste with salt and pepper.
Serve hot.
nutrition data
829 calories, 40 grams fat, 59 grams carbohydrates, 52 grams protein per serving.
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reviews & comments
July 9, 2011
A good winter warmer for a hungry family.