Saturday, 23 October 2010


Serves 4
2 hrs cooking time

Beef Stew

1lb cubed trimmed shin of beef or casserole beef
2 parsnips, cubed
2 sweet potatoes chopped
4 med. carrots, cubed
1 large onion
4 med. potatoes, cubed
1 handful red lentils
2-3 handfulls frozen peas
1 veg organic stock cube(Kallo)
3 cloves garlic
3 sprigs fresh chopped rosemary
sea salt and pepper to taste
2 table spoons olive oil
about 1 pint water
(optional - add chopped fresh chilli. Or, whole for a little flavour, but do not burst)

For Dumplings
half pound Self Raising (org) flour
pinch salt, and water

Add salt to flour and knead into a fairly stiff dough.
Knead for 5 mins, so that it is smooth.
Cover with a damp cloth until ready to use

Method for cooking Stew

. Use a large iron casserole pan with a lid and heat oil.
.When oil begins to smoke, put in washed beef cubes and stir quickly with a metal spoon, making sure all sides of meat are sealed. Brownish, not burnt.
. Add crushed garlic, water and rosemary, and stir
. Cover pan and lower heat and simmer for an hour, or until meat is almost softened.
. Add salt, pepper and vegetable cube.
. Add vegetables
. Make sure there is enough water. Add more if necessary.
. Add red lentils and cook for another 15 mins.
. Re-knead dough, which should have soften now, in order to consolidate.
. Pinch bits and make small balls, about 1" in diameter, and drop into the boiling stew
. Stir gently and cover
. Simmer on a very low heat for another 20 mins.

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