For the ultimate winter warming classic, enjoyed by families the whole world over, take a look at the following recipe. It will easily serve a family of five and takes less than 30 minutes.
What you’ll need
About 2lbs sirloin roast beef, cubed
2 big potatoes
1 chopped onion
3 sliced carrots
½ cup flour
1 teaspoon salt and 1 pepper
1 tablespoon Worcestershire Sauce
1 tablespoon olive oil
X3 cans broth(16oz)
Take a mixing bowl and place the flour, salt and pepper then mix well. Throw in the cubed beef and completely cover in the flour mixture.
Take a pan and heat the olive oil on a medium to high heat. Pour in the floury beef and cook until it browns well.
Cube the potatoes and then add the carrots, onion and potato to the pot, giving it a light dusting with remaining flour. Stir thoroughly until all ingredients are nicely mixed together and cook for about 5 minutes until the vegetables soften. Add the 3 cans of broth and allow to come to the boil.
Simmer until the meat and vegetables are tender, stir in the dash of Worcestershire sauce and season with some salt and pepper.
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Beef Stew and Dumplings
If you have a craving for the complete beef stew and old-fashioned dumplings but think they are too difficult then think again. They are delicious and the ideal addition to drop into any broth or stew. Once you’re confident with the recipe, try adapting them to your taste by adding in garlic, herbs or even chilli. The following recipe will make 8 dumplings.
What you’ll need
2oz vegetable suet or frozen butter
4oz self-raising flour
Salt and pepper
Optional to taste – oregano, chilli, dried garlic, chopped herbs or onion salt.
Place the flour and suet or shredded butter into a mixing bowl along with the required seasonings. Mix up the ingredients really well, adding small amounts of water periodically to turn it into a flexible dough. Don’t overdo the water as you want it well joined but not sticky.
Separate the dough into 8 individual portions, put some flour on your hands and roll them into balls. About 20 minutes before your stew or soup is finished in the pan, pop in the dumplings, only when the stew is very hot.
Cover with the pan lid straight away and do not remove until after about 18 minutes. Place the lid back on for a while if the dumplings have not doubled their size and don’t look suitably fluffy enough.
If you’re cooking with the oven then place the raw dumplings on top of your stew and bake for approximately 30 minutes until they have risen nicely, are a golden-brown hue and look slightly crusty on top.
Filling, tasty and packed full of protein and veggie goodness – this delicious beef stew recipe is sure to become a firm family favorite for special occasions and cozy nights in.