James Tanner serves up some hearty braised beef with dumplings, perfect for a cold winter's day .
Ingredients
For the beef:
- 3 tbsp olive oil
- 1 onion, peeled and diced
- 700 g24¾ oz cubed stewing steak (chuck steak)
- 30 g1 oz plain flour
- Salt and pepper
- 1 tbsp tomato puree
- 350 ml12¼ fl oz red wine
- 1 large carrot, peeled and diced
- 1 white of leek, diced
- 2 cloves of garlic, crushed
- 400 ml14 fl oz beef stock
- 1 bay leaf
For the dumplings:
- 200 g7 oz self raising flour
- Pinch of salt
- 100 g3½ oz beef suet
- 125 ml4½ fl oz ice cold water
- 1 tbsp chopped flat leaf parsley
- 1 tbsp chopped thyme
Method: How to make Braised beef with dumplings
For the beef:
Preheat the oven to 180C/gas 4.
Heat a thick bottomed casserole pan on a stove top, add a splash of oil, add the diced onion and cook for 3 minutes until browned.
Next toss the diced beef in the flour and coat all over, season, then add to pan. Sear the beef all over so it is evenly browned.
Stir in the tomato puree, then add the red wine and remaining vegetables, bring to the simmer and reduce the wine by half.
Pour over the stock, add the bay leaf and bring to a simmer again. Cover with a lid and cook for 2 hours, simmering gently in the oven.
For the dumplings:
Sieve the flour and salt. Mix with the suet and make a well in the centre, add the cold water and herbs and mix to a firm paste.
Mould into small balls and in the last 30 minutes of cooking the beef, pop the dumplings on top of the stew. Cook through for the remaining 30 minutes, season and serve.
