Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Vegetable Oil
  • 400 g Stewing Beef Chunks
  • 1 Onion (chopped)
  • 2 Carrots (chopped)
  • 3 cloves Garlic (crushed)
  • 2 Potatoes (peeled and chopped)
  • 200 ml Red Wine
  • 1.7 litres Beef Stock
  • 1 sprig Rosemary
  • 1 Bay Leaf
  • 125 g Plain Flour (plus extra for dusting)
  • 1 tsp baking powder
  • pinch Salt
  • 60 g Suet
  • Water (to make a dough)

Instruction

  • Heat the vegetable oil in a soup pot on a high heat until beginning to smoke. Add the beef and fry until browned on all sides. Use a slotted spoon to remove the beef from the pot. Add the onion, carrot and garlic and fry for about 5 minutes until softened and beginning to brown.
  • Remove the vegetables from the pot. Pour in the stock and the wine and bring to a boil. Return the beef and vegetables to the pot and simmer for an hour. Then add the potatoes and simmer for another ten minutes before adding the dumplings.
  • For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.
  • Drop the dumplings on top of the soup and cover the pot. Simmer for another 20 minutes until cooked through. Serve.