Friday, November 19, 2010

Andrew’s Yummy Beef Stew with Baked Cheesy Dumplings

Ok the dumplings are basically a savoury scone, but they are quite light and nice with a little butter and dipped in the gravy. They make a nice alternative to pastry

This is a french style dish using the classic 3 veges as a flavour base
750g Oyster Blade steak, cut into 2cm cubes
1 medium carrot, cut into a small dice
1 medium onion, cut into a small dice
1 medium stick of celery
1/2L or so of beef stock
1-2tbsp seasoned flour
Olive oil
In a good heavy fry pan, cook vegetables in oil for 5 minutes until soft
Take the veg out of pan
Chuck steak into a plastic bag, with the flour
Add a little more olive oil, brown meat in batches
Add veg
Add stock
Cover tightly and simmer gently for 1.5 hours stirring occasionally.
You might need to add a little more stock or water if the meat sticks

Baked Dumplings
2 cups Self Raising Flour
1.5 tsp baking powder
½ cup butter
Small pinch salt
¼ cup milk
Pinch pepper
Pinch mixed herbs
½ cup grated tasty cheese
Rub butter into flour, until it resembles breadcrumbs
Add other ingredients
Mix together
Turn out onto floured bench and cut into 4 cm rounds, about 2cm high
Bake for 15minutes at 225Deg C

Serve with the stew, and a knob of butter in the middle, a glass or 2 of red

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