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Cider Beef Stew With Dumplings

Meat.Bible's picture
Ingredients
  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
  Salt 1 Pinch
  Shredded suet 50 Gram
  Mixed herbs 5 Milliliter (1 Spoon)
  Water 1 Tablespoon
  Braising steak 1 1⁄4 Pound
  Flour 1 Teaspoon (Leveled), seasoned
  Dripping/Lard 2 Tablespoon
  Dry cider 1⁄2 Pint
  Beef stock 1⁄2 Pint
  Self raising flour 4 Ounce
  Shredded suet 2 Ounce
  Mixed herbs 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Beef

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