In a bit of a Stew

We decided to have a stew/casserole today, only to realise, after we had defrosted the meat, that we hadn't got any root veg to put in it!

Oh well, make do and mend, we'll just used some onion, celery and tomatoes.

The casserole with dumplings

There seems little point actually giving a full recipe here but the basics are that we fried some stewing steak (shin of beef) until browned and put it in a casserole dish. Fried some sliced onion and celery, added the chopped fresh tomatoes and fried a bit more. Then we added about a tablespoon of flour to this mix along with some herbs – thyme and marjoram. We then added about ½ pint of stock, a dash or two of Worcestershire sauce, salt and pepper. We stuffed the lot into the oven at 150°C for about 2¼ hours then turned the oven to 180°C, added the dumplings and cooked for about another 20 minutes.

Pauline makes better dumplings than I do because she takes the trouble to weigh the ingredients. The recipe is fairly standard:

6oz Self-raising flour
3oz suet
¾ teasp baking powder
Salt and pepper
Chopped Fresh Herbs – Parsley in this cas
Water to mix

Mix all the ingredients except the water together then add the water gradually mixing until it all holds together. Gently drop walnut sized pieces onto the boiling casserole. Cook for about 20 minutes until browned.

Bloomin' Luverly Guv!

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