Beef Stew and Dumplings

Ingredients

750g Chuck steak, diced

50g Country Range Plain Flour

50g Country Range Tomato Paste

2 tsp Country Range Dried Thyme

2 tsp Country Range Dried Rosemary

1½ltrs Country Range Beef Bouillon

1 Large carrot, peeled and diced

8 Medium sized shallots, peeled

500ml Red Wine

75g Country Range Suet Pastry Mix

75g Country Range Plain Flour

Cold water to bind

Splash of Olive Oil

Pre-heat the oven to 170°C/325°F/Gas mark 5
Place the olive oil into a hot pan, add the steak and seal until golden brown. Remove the meat and place into an ovenproof dish.
Place the pan back onto the heat with the juices and add the flour to form a roux. Cook for 3-4 minutes then add the tomato paste. Cook for a further 3-4 minutes then add the stock, wine and herbs and bring to the boil. Simmer for 10 minutes.
Pour the sauce over the meat, add the shallots and diced carrot, season then cover with a lid and place into the oven for 2½ hours.
For the dumplings, mix the flour and suet mix with a little waster to a sticky dough. Cover and leave to one side.
Remove the stew from the oven. Roll the dumplings into medium sized balls and place on top of the stew. Place the dish back into the oven for a further 30 minutes then remove and serve.

Preparation Time: 20 minutes
Cooking Time: 3 hours
Portions: 4