James Martin's beef stew and dumplings
James cooks up a hearty and warming beef stew and fluffy dumplings to keep us cosy - this dish will definitely kick off your week right!
Beef stew and dumplings
Serves: 6
Ingredients
1tbsp veg oil
2k beef shin, large dice
1 tbsp plain flour
2 onions, peeled and sliced
2 garlic cloves, peeled and diced
300ml red wine
500ml beef stock
1 bouquet garni-2 bay leaves,
2 sprigs thyme, tied with string
Dumplings
125g suet
200g SR flour
1 small bunch parsley
salt and pepper
150ml cold water
Carrots
6 large carrots, peeled and 1/2d
4 star anise
25g caster sugar
25g butter
Method
1. Heat a large saucepan with the oil. Coat the beef in seasoned flour and fry in batches. Add in the remaining ingredients, bring to the boil and then simmer for 1 ½ to 2 hours. After this time, pour into a large casserole dish and season.
2. Preheat the oven to 180C
3. In a bowl, mix all of the ingredients together for the dumplings and roll into 10 to 12 balls. Pop them on top of the stew in the casserole dish and then pop into the oven for 30 minutes
4. Heat a pan on the hob. Put the carrots, star anise and sugar into the pan. Cover the ingredients in water and bring to the boil, then simmer for 30 minutes. Add the butter and when it’s melted, drain and serve with the stew.