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Exeter Stew

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  Lean beef 1 1⁄2 Pound
  Dripping 1 1⁄2 Ounce
  Onions 3 Medium
  Flour 1 1⁄2 Ounce
  Vinegar 1 Teaspoon
For savoury balls
  Flour 4 Ounce
  Baking powder 1⁄4 Teaspoon
  Suet 1 1⁄2 Ounce, finely chopped
  Finely chopped parsley 1
  Mixed herbs 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Egg/1/2 cup milk 1

Wipe the meat and remove all the fat.
Cut the meat into pieces about 2 in by 2 1/2 in Heat the fat in a stewpan until smoking hot and fry the meat until brown.
Remove the meat and fry the sliced onions.
Then add the flour and cook, stirring until brown.
Add 1 1/4 pt water and bring to the boil, stirring constantly.
Simmer for a few minutes.
Add the vinegar and seasoning, return the meat and simmer gently for about 2 hr Mix the ingredients for the savoury balls together, bind with the egg or milk into a stiff mixture and make into 12 balls.
Bring the stew to boiling-point about 30 min before time for serving and drop in the balls.
Simmer for the remainder of the time.
Pile the meat in the centre of a hot dish, pour the gravy over and arrange the balls neatly round the base.

Recipe Summary

Difficulty Level: 
Side Dish

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Exeter Stew Recipe