Cider Beef Stew With Dumplings
|Braising steak||550 Gram|
|Flour||1 Tablespoon, seasoned|
|Dripping/Lard||30 Milliliter (Two 15 Milliliter Spoon)|
|Onion||1 Large, peeled and chopped|
|Celery stick||3 , scrubbed and sliced|
|Dry cider||300 Milliliter|
|Beef stock||300 Milliliter|
|Ground black pepper||To Taste|
|Self raising flour||100 Gram|
|Shredded suet||50 Gram|
|Mixed herbs||5 Milliliter (1 Spoon)|
|Braising steak||1 1⁄4 Pound|
|Flour||1 Teaspoon (Leveled), seasoned|
|Dry cider||1⁄2 Pint|
|Beef stock||1⁄2 Pint|
|Self raising flour||4 Ounce|
|Shredded suet||2 Ounce|
|Mixed herbs||1 Teaspoon|
|Freshly ground black pepper||To Taste|
Trim the beef and cut into 2-5 cm (1 in) cubes.
Toss in seasoned flour.
Melt the fat and fry the meat until well browned then transfer to an ovenproof casserole.
Fry the onion and celery gently for a few minutes in the same fat then stir in 1 x 15 ml spoon (1 tablespoon) seasoned flour and cook for 1 minute.
Add the cider and stock and bring to the boil.
Season to taste and pour over the beef.
Cover and cook in a warm oven for 1 1/2 hours, or until the meat is almost tender.
Meanwhile, to make the dumplings, mix together the flour, a pinch of salt, suet and herbs and mix to a soft dough with water.
Form into 8 balls.
Add to the casserole and continue cooking for a further 20 to 30 minutes or until the dumplings are cooked.
Taste and adjust the seasonings before serving.