Ingredients
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1 tablespoon vegetable oil
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2 lbs stewing beef
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2 sliced carrots
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2 stalks sliced celery
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3 1/2 ounces sliced mushrooms
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1 onion, chopped
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1 (14 ounce) can drained tomatoes
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1/4 pint water
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3 beef bouillon cubes
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1/2 pint red wine
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1 teaspoon dried herbs
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1/2 teaspoon salt
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1/2 teaspoon pepper
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beef gravy granules
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6 ounces self raising flour
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3 ounces suet
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1 tablespoon chopped parsley
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Instructions
- In a large non stick pan, brown the steak in batches and place in crock pot or casserole dish. Then add the carrots, celery, mushrooms and onion.
- Combine the tomatoes, water, stock cubes, wine, herbs, salt and pepper.
- Pour into the crock pot and cook on low for 8 hours or high for 5 hours approximately If you are not using a crock pot, cover the casserole and place in a moderate oven for 1 1/2-2 hours or until beef is tender.
- Dumplings;.
- Sieve the flour into a bowl; add suet, parsley, salt and pepper. Add about 3 tbsp water to make a soft but not sticky dough. With floured hands roll dough into 8 balls.
- Add the dumplings 30-40 minutes before the end of cooking time and cook on a high setting.
- On completion of cooking, thicken the sauce with gravy granules if desired (or needed) for a rich beefy flavour.