A warming, conforting one pot meal for winter nights.
Ingredients
Enough for four people.
For the stew:
- 1 kg of shin beef cut into 4cm cubes (shin is best, but any cut suitable for braising will work)
- 2 onions, chopped
- 2 carrots, peeled and chunked
- A small swede, peeled and chunked
- Plain flour
- Salt and pepper
- Handful of parsley, chopped
- 1/2 tsp Worcester suace
- 1/2 cup pearl barley
For the dumplings
- Suet
- Plain flour
- Water
Equipment
- Cast iron stove-to-oven casserole dish with a lid. (You can improvise with a pan and an oven proof baking dish.)
- Frying pan
Method
For the dumplings:
For the stew:
- Put a cup full of flour on to a plate and season well with salt and pepper
- Roll the beef a piece at a time in the flour coating all sides
- Heat two tbsp of oil in a fryng pan on a high heat
- Brown the cubes of beef in small batches, until golden brown on all sides. Set aside.
- Heat 2 tbsp of oil in the casserole dish on a high heat and then add the onions
Photos
 
  
