Wednesday, 24 October 2012

Beef Stew with Dumplings - The Food of Winter

Its always good to keep a few recipes in reserve, in case you haven't been able to cook. So here's one I made earlier...

This is a slow cook stew, adapted from Jamie Oliver's Ministry of Food. As is a theme with me, I didn't read the instructions fully before making, and the first time I had a very late dinner - but its
worth its amazing! Jamie has a several variations, but beef is my favourite. But be warned its 3 hours of cooking!

The ingredients to serve 4
2 sticks of celery
2 medium onions
2 carrots
olive oil
1 heaped tbsp gluten free plain flour
1 x 400g tin chopped tomatoes
Salt & pepper
3 bay leaves
500g diced stewing beef
500ml veg or beef stock (gluten free of course)

The method - for the stew
Roughly chop the celery, onions, carrots.

Put a big pan of a medium heat, with a couple of big lugs of olive oil and the chopped veg and bay leaves and fry for 10 minutes.

Add the meat and flour, then the stock and tinned toms. Season and stir well.

Bring to boil, put the lid on & simmer slowly on the hob for 2.5 hours!

Remove the lid for the final 30 minutes of simmering (it may need a little water at this point).

Once cooked remove the bay leaves and enjoy. You will definitely enjoy, it just takes a bit of planning.

For something extra, add dumplings, in the last 30 minutes - when the lid comes off.

The method - for the dumplings
250g self-raising gluten free flour
1 tsp xanthan gum
125g really cold butter or spread of your choice
Salt & pepper

Put the GF flour & gum in a mixing bowl and then grate the butter into the flour, add salt and pepper.

Using fingers, gently rub the butter into the flour until it looks like breadcrumb.

Add a splash of cold water to help bind it all into a dough.

Divide the dough into 12 pieces & gently rool into a dumpling ball.

Add to your stew and yummmmm.

No comments:

Post a Comment