This classic can be cooked in a crock pot or a conventional oven. Either way you get a great tasting meal with minimal effort.
- 1 tablespoon vegetable oil
- 2 lbs stewing beef
- 2 sliced carrots
- 2 stalks sliced celery
- 3 1⁄2 ounces sliced mushrooms
- 1 onion, chopped
- 1 (14 ounce) candrained tomatoes
- 1⁄4 pint water
- 3 beef bouillon cubes
- 1⁄2 pint red wine
- 1 teaspoon dried herbs
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- beef gravy granules
- 6 ounces self raising flour
- 3 ounces suet
- 1 tablespoon chopped parsley
- salt and pepper
- In a large non stick pan, brown the steak in batches and place in crock pot or casserole dish. Then add the carrots, celery, mushrooms and onion.
- Combine the tomatoes, water, stock cubes, wine, herbs, salt and pepper.
- Pour into the crock pot and cook on low for 8 hours or high for 5 hours approximately If you are not using a crock pot, cover the casserole and place in a moderate oven for 1 1/2-2 hours or until beef is tender.
- Sieve the flour into a bowl; add suet, parsley, salt and pepper. Add about 3 tbsp water to make a soft but not sticky dough. With floured hands roll dough into 8 balls.
- Add the dumplings 30-40 minutes before the end of cooking time and cook on a high setting.
- On completion of cooking, thicken the sauce with gravy granules if desired (or needed) for a rich beefy flavour.
Made this in my crock pot and it was wonderful, the smell all day drove me "batty" and it had a great flavor when it was down. DH loved the dumplings.
For allergy reasons I had to omit the celery and onion and upped the meat, mushrooms (which I sliced half and quartered the other half) and as bouillon here is extremely salty (and I follow a no/low salt regime) I used a rich homemade beef stock for the water and used a cornflour/cornstarch slurry for the thickener and cooked in the oven and made as a OMC so doubled the meat and cookee at 170C fan forced oven for 2 1/2 hours cooking the dumplings in the last half hour but would stick to my own dupling recipe (we can't get suet here readily so subbed butter and used dried herbs in place of the parsley and though they plumped up beautifully they tasted stodgy). Thank you Noo will may try again with adjustments made for PAC September/October 2009.
We absolutely loved this! I got compliments galore on this one from everyone eating. The meat was so tender and the flavors in the broth were just delicious! I used a bottom of the round roast and cut it into cubes, then seared and continued with the recipe. I didn't use the dumpling recipe, as I used Grammie Bea's Herbed Dumplings, which is my favorite dumpling recipe and the only one I make, as they never fail me. This meal was awesome, and I look forward to making it again before the winter is out! Thank you for sharing your recipe with us Noo! Made for Gimme 5 Recipe Tag 2/09 Linda