- 4 tbsp oil
- 4 potatoes cubed
- 2 carrots sliced
- 1 onion chopped
- 1 leek
- 100g mushrooms
- 500g beef
- 2 tbsp flour
- 1 pint beef stock
- 400g tinned chopped tomatoes
- 100 ml red wine
- Dash of Worcester sauce
- 1 bulb garlic, whole
- 250g self-raising flour
- 125g really cold butter
- 1tsp mixed herbs
- salt and black pepper
- 1 beaten egg
- Heat 2 tbsp of oil in a large pan. Add potatoes, carrots, onion, and leek and heat gently without browning for 5-10 mins
- Add mushrooms, stir for 2 mins then add to casserole pot or crock pot.
- Heat the remaining 2 tb spoons of oil and brown the beef.
- Add the flour and mix
- Add the beef stock, tomatoes, red wine and Worcester sauce.
- Season with salt and pepper, bring to the boil, reduce heat and add to pot.
- Add whole garlic bulb to pot. Stir well.
- Oven – 160c for 2.5 – 3 hours Slow cooker – high for 4-5 hours or low for 8-10hrs
- When cooked remove garlic bulb.
- For the dumpling – Turn oven up to oven to 190degrees C or gas mark 5. Put your flour into a mixing bowl.
Using a coarse grater, grate very cold butter into the flour
Add herbs and a pinch of salt and pepper
Using your fingers, gently rub the butter into the flour until it resembles breadcrumbs
Add a some cold water to help bind it
Divide the dough into 12 balls.
The dumplings will suck up quite a bit of moisture so if your stew looks dry – add a cup of boiling water and give it a good stir.
Brush dumplings with beaten egg to glaze
Place the dumplings on top of your fully cooked stew.
Cook in the oven for 30 minutes until golden brown.