VERDICT: Dumplings were well received. I believe it was the difference in texture that adds up to the interest. Butter in the dough really adds a richer, more flavourful dash to the dish. Herbs and stew always goes well together. Mash, does bulk up the meal, so forget that rice!
I have been having too much fun, cooking up a storm with the available ingredients in the refrigerator.
It does take a little thought and creativity to come up with dishes, especially when there is a repeat use of certain items.
Comfort food is always on my happy list. Nope, not fried foods for now.
How about a Beef Stew? Or rather in Nigella Lawson’s description – Comforting Beef Casserole.
I have tweaked the recipe quite to my liking. I usually don’t follow entirely with recipes (except baking), but to use it as a basis for my cooking experiments. Also, as I do not have Stout in my fridge at this point, nor do I owe All Spice, Sage and Bay leaves (Still growing my herb collection!).
Re-choreographed the cooking steps. Oh yes, I also consider this a stew.
Here’s another recipe for Beef Stew, I’m using the dumpling recipe from this. Let’s try something different!
Just to make it a fuller meal – For a family of 6 here! I’m going to throw in some western D.U.M.P.L.I.N.G.S
Could be with rice, maybe some mash.
Beef ‘Stew’ Ingredients
1/2 Cup olive oil (not extra-virgin), or vegetable oil
1 Large red onion, roughly chopped
1 Medium green onion, roughly chopped (This is up to you. Related Article: The difference between Red & Green Onions)
1 Large Green Capsicum, roughly chopped
3 Regular sized carrots, cut on the diagonal to give slanted oval slices
1/4 tablespoon dried Majoram leaves
1/4 tablespoon dried Oregano Leaves
1/4 tablespoon dried Thyme
1/4 tablespoon dried Rosemary
800g Stewing or chuck steak, diced
1 large orange, zested and juiced
2 Cups beef stock
Salt and freshly ground black pepper
- Heat oil in a large saucepan or deep pot, and fry the onions for a few mins, then carrots until they begin to soften.
- Add in the beef chunks along with salt and pepper, herbs; mix well.
- When all the meat is slightly browned, add the stock and then return the meat and capsicum to the pan.
- Stir in the orange juice and Orange zest. Mix well and cook for a minute.
- Bring to the boil and then cover, turn the stew down to a soft simmer.
- But if you are serving the stew on the same day, then add another half hour to the cooking time just to make sure the meat is soft, mellow and tender.
For the Suet – Free dumplings
I have replaced Suet, by using approximately 75g of unsalted Butter for this. The aroma is DELICIOUS. Bear in mind the texture of cooked dumplings in this recipe is a little fragile. Unlike dough w/ egg mixtures which comes out alot firmer when cooked. These are to be left in the pot to cook without anymore mixing/stirring of the stew.
You can refer to both Suet / Suet Free Recipes: HERE
100g plain flour
75g Unsalted Butter
Cold water, to make a dough
- Sift the flour and salt into a bowl.
- Add the butter, using the rubbing in method, incorporate the butter into the flour.
- Once the mixture resembles a crumbly texture, add enough water to form a thick dough.
- With floured hands, pull spoonfuls of the dough into small pieces. (You don’t have to make it into neat balls. I like it to look a tad more rustic.)
- Remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings are tender.
To serve, place a spoonful of mashed potato onto each serving plate and top with the stew and dumplings.
SERVING SUGGESTION: Sprinkle with chopped parsley .