Beef Stew with Parsley Dumplings
|Bacon drippings/Oil||4 Tablespoon (Good Quality)|
|Chuck steak||6 Pound, cut into 1 inch chunks|
|Squab breast||3 , quartered (Whole)|
|Onions||3 , thinly sliced|
|Carrots||6 , cut into 1/4 inch thick slices|
|Turnip||1⁄2 , cut into 1 inch chunks|
|Parsnips||6 , cut into 1/2 inch thick slices|
|Whole wheat flour||2 1⁄2 Tablespoon|
|Beef stock||2 1⁄2 Cup (40 tbs)|
|Light beer||2 1⁄2 Cup (40 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|For parsley dumplings|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Shredded suet||1 Cup (16 tbs), shredded|
|Finely chopped fresh parsley||2 Tablespoon|
Heat the drippings or oil in a large stew pan or casserole and brown the meat, a few pieces at a time, turning the pieces of meat over so that they brown evenly and well.
Add the sugar.
As the pieces of meat are browned, remove them from the pan and keep warm.
Brown the pieces of squab breast and remove.
Add the onions to the pan and cook, stirring occasionally, for 5 minutes, until soft but not browned.
Add the carrots, turnip and parsnips and cook for a further 5 minutes, stirring to prevent sticking.
Sprinkle over the flour and cook for a couple of minutes, then gradually add the stock and beer, stirring all the time until boiling.
Return the browned meat and squab breasts to the pan and add the garlic and seasoning.
Cover tightly and cook in a preheated 350° oven for 1-1/2 hours.
Mix the ingredients for the dumplings together, then stir in enough cold water to bind the mixture.
Divide into 24 equal portions and shape into balls.
Add the parsley dumplings to the stew, cover and cook for a further 30-35 minutes.