800gstewing steak or beef skirtcut into 5cm pieces
plain flour
500gsmall potatoes
2tbspTomato puree
½bottlered wine
300ml beef stock
1cloveGarlic
For the dumplings:
100gself-raising flour
50gshredded suet Atora
1pinchsalt
Freshly ground black pepper
1tsprosemary leaves finely chopped
1tspthyme leaves finely chopped
To Serve:
parsleychopped
crusty bread
Instructions
To Make the Casserole:
Preheat the oven to 160ºC/300ºF/gas 2.
Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash. Pick the sage leaves.
Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
Bring to the boil, place a lid on top, then place in the oven until the meat is tender
To Make the Dumplings:
Put the flour in a medium bowl and season with salt and pepper.
Add the suet and rub together with your fingers to make rough crumbs. Stir in the rosemary, thyme and parsley, then pour in 2 tablespoons of cold water and mix using a round bladed knife to a soft dough. Cut the dough into 8 even-sized pieces and shape into balls.
Gently place the dumplings on the surface of the casserole and cook in the oven, uncovered, for 20 more mins until they are risen and the lamb is meltingly tender.
To Serve:
Scatter with chopped parsley and serve with crusty bread.
Nutrition
Calories: 662kcal
Keyword beef, dumplings, stew, winter
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