Beef Stew And Dumplings

 It's that time of the year again, I gave the lovely Mr Debs a choice of beef stew and dumplings or pho as I had a large piece of brisket that I randomly bought whilst in the market ( looking for silverside ).

Honestly, I thought he'd go for the pho as we have just returned from a wonderful trip to Australia and the choice of cuisine was remarkable....nope.....straight away he plumped for this British winter stalwart. 

Every time I make this it's slightly different depending on the veggies available but just throw anything that you have in as it always comes out tasting delicious anyway.

Ingredients

1 Kilo piece Beef brisket

3 Large Carrots Roughly Chopped

2 Large Onions Roughly Chopped

3 Sticks Celery Chopped

2 Cloves Garlic Minced

1 Parsnip Chopped

3 Bayleaves

2 Beef Stock Pots ( or beef stock cubes )

3 Tablespoons Worcestershire Sauce

3 Tablespoons Mushroom Ketchup

2 Tablespoons Soy Sauce

1 Tablespoon Mixed Dried Herbs

2 Tablespoons Tomato Paste

Salt and Pepper to taste

For the dumplings

160gms Self Raising Flour

80gms Butter

2 Tablespoons Chopped Parsley

1/2 teaspoon salt

Cold Water

Now, many recipes will have you browning the meat etc before you put all these ingredients into the stock pot or slow cooker, I've tried both ways and it makes no difference at all. I simply put everything into my slow cooker, top up with cold water to make plenty of gravy and put the cooker on a high setting for 7-8 hours.

Once the meat is tender and falling apart , thicken the gravy.

Towards the end of the cooking time and about 45 minutes from serving, make the dumplings.

Simply rub the butter into the flour to make a fine breadcrumb consistency, add salt and chopped parsley, bring the dough together with enough cold water to make a slightly sticky dough - do NOT overwork - simply bring together and form into balls.

 Pop them into the pot, cover to cook .

They can cook in about 30 minutes but they're even better after 45.

Serve with whatever floats your boat, we had peppery buttery cabbage with enough left over for bubble and squeak next day.