Beef Stew & Dumplings for my Little Dumpling!

When I transferred my photos from my memory card to my usb key and opened the file, my cheeky husband had taken a picture of me when I wasn't looking. This is me getting ready with my hair dryer attachment on! I have my hair rolled in curlers underneath. You stick the end of the tube on the end of the hairdryer and it fills the main head piece with hot air thus setting your curl! It really does work a treat!

.
We went to see District Nine tonight using the Orange 241 deal and I actually enjoyed it. I loved the little baby alien in it, I felt so sorry for it all the way through poor thing! We are now at home watching Shooting Stars, which is so funny I don't know how we lived without it all this time!
..

Yesterday, Kenny had a case of red wine delivered for me as a little gift so to celebrate, I decided to make a beef stew with dumplings. I can’t think of anything more comforting than a hearty stew and a large glass of red.
.

.
Mrs Hackneys Recipe for Beef Stew & Dumplings:

Approx 800g Braising Steak (I got 2 packs for £6 in Sainsburys)
4 x Large carrots, cut into chunks
1 x Pack of Mushrooms, left whole
1 x Swede, cut into chunks
2 x Parsnips, cut into chunks
1 x Bottle of Ale
1 x Cup of Red Wine
½ x Boiling water & 2 Beef Stock Cubes
3 – 4 tbs Tomato Puree
Splash of port, optional
1 – 2 x tsp Dried Thyme
1/2 x tsp Herbs de Province
2 x Garlic cloves, crushed
2 x Onions, finely chopped
2 tbs x Worcester Sauce
1-2 x Bay Leaves
2 x tbs Plain flour
1 x Tin of Butter Beans
Sunflower Oil

.
1. Put a splash of oil into a large pan and cook the beef in batches until browned, removing to a bowl after each batch.
2. Add the onions and garlic to the pan and cook in the beef juices for 5 – 6 minutes.
3. Add in the swede, carrots and parsnips.
4. Return the beef to the pan.
5. Add in the flour and mix well.
6. Pour in the whole bottle of ale and the beef stock
7. Add in the herbs, tomato puree, red wine, port, bay leaves, Worcester sauce, beans and mushrooms to the pan. Season well with salt and pepper.
8. Bring the mixture to the boil then put on a low heat.
9. Cover the pan with a lid or a plate and simmer for at least 3 hours.
Whilst the stew is simmering, make the dumplings & a roux.
Mrs Hackneys Recipe for Dumplings
1. Mix 100g self raising flour and 50g suet into a bowl.
2. Add in a sprinkle of herbs (dried thyme works well) and a good pinch of salt.
3. Add in 3 – 4 tbs of cold water to combine.
4. Roll into a sausage and cut into chunks.
5. Roll into balls and set aside.
.

Mrs Hackneys Recipe for Roux:

It’s not exactly hard to make a roux – it’s simply equal parts of flour and butter.

1. Melt 25g of butter in pan
2. Add in the plain flour and mix until it becomes thick.
3. Put it in a bowl and leave to cool

Dumplings for my dumpling!

The Roux

Stew pot a bubblin

It hasn't photographed great in this pic but trust me, it was tasteeee!!

Mrs Hackneys Notes:

.

* Keep checking the stew to make sure it’s not sticking / burning the bottom of the pan.

* It should be cooked on a low, low heat although when you lift the lid to check, it will be bubbling.

* Make sure you keep tasting it, it could need more seasoning, more tomato puree, more red wine, more port etc. Just trust your instinct and season to taste.

* It tastes much better the next day. Just make sure you leave to cool completely, then spoon it into a Tupperware pot with a tight lid and store in the fridge.

.

Enjoy :-)