- 1 packet Schwartz Beef & Beer Stew with Herb Dumplings
- 2 tbs oil
- 450g (1lb) lean stewing beef, cubed
- 1 onion, sliced
- 175g (6oz) carrots, sliced
- 1 tbs plain flour
- 225ml (8fl oz) beer
- 350ml (12fl oz) beef stock
- 2 tbs tomato puree
- 100g (4oz) self-rising flour
- 50g (2oz) beef or vegetable suet
- 1 pinch Schwartz Sea Salt Mill
- 75ml (3fl oz) water
STEP 11. Pre-heat the oven to 170˚C, 325˚F, Gas Mark 3. Heat the oil in a large flameproof dish, add the beef and brown all over for 5 minutes. Carefully remove from the pan with a slotted spoon to ensure the oil and juices remain in the pan. Set the beef to one side, then add the onion, carrots and Garlic Granules (1 tsp). Fry gently for 5 minutes until the onions are brown, return beef to the pan, then add the plain flour and stir through.
STEP 22. Add the beer, beef stock, tomato purée, Paprika (1 tsp), Marjoram (1 tsp) and Sage (1 tsp). Stir through and cover with a lid. Cook in the oven for 1½ hours.
STEP 33. Meanwhile, combine the self-raising flour, suet, a pinch of salt, Rosemary (½ tsp), Thyme (1 tsp) and water in a bowl and mix to form a dough. Roughly shape into 8 equal sized balls.
STEP 44. Remove the stew from the oven and increase the oven temperature to 200˚C, 400˚F, Gas Mark 6. Place the dumplings on top of the stew, cover and cook for 10 minutes. Remove the lid and cook for a further 10 minutes. Delicious served with creamy mash.
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