Beef stew and dumplings

Hearty beef stew for winter nights.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1, heat oil in a large stew pan on high heat, add onion and leek fry for a minute, add the beef and brown. While the beef is browning crumble 5 stock cubes into a measuring jug and add a teaspoon of mixed herbs pour in boiling water to make approximately 1 litre of stock. Once the beef is browned all over add the stock to the pan and stir, reduce the heat to medium-low and put a lid on and cook for 2.5hrs. check regularly and stir, if the stock reduces down and no longer covers the beef make more stock using the same above technique and add to the pan ensuring at least 5 cm of liquid above the meat. 2. Prep carrots and swede. Once the beef has cooked for 2.5hrs add the carrots and swede add more stock if required to cover the vegetables and cook for 40 mins. 3. Prep potatoes again chopping then into large chunks add to the pan and add boiling water to cover it required. Cook for 15mins. 4. While they are cooking prepare your dumplings, mix suet, flour and salt with water ( add water gradually only use enough to make a firm but pliable dough) divide into 8 and gently shape into balls with floured hands. 5. Stir the stew to ensure nothing is sticking add more water if veg not covered. Put dumplings in and simmer for 20 mins. 6. Remove from heat and serve.