BEST INGREDIENTS FOR BEEF STEW WITH DUMPLINGS
800g Organic Diced Stewing Steak
600ml Organic Beef Bone Broth
200g Shallots, Peeled and Halved
4 Stalks of Celery, roughly chopped
1 Fat Clove of Garlic
1 Tbsp Plain Flour
1 Tbsp Worcestershire Sauce
2 Bay Leaves
4 Sprigs of Thyme
Splash of Vegetable Oil
Salt and Pepper
100g Plain Flour
1 Tsp Baking Powder
50 g Beef Suet
1 Spring Onion, finely chopped
1 Tsp Hot Horseradish Sauce
- Preheat the oven to 160° /Gas 3. In a bowl toss the organic diced beef in the flour and a good dash of seasoning, making sure the chunks are totally covered. In a heavy-based casserole dish or oven proof saucepan, heat a good splash of oil over a medium heat, add the organic diced beef meat and cook for 5 minutes or until browned all over. You don’t want to crowd the pan, so do this in stages if necessary. Once browned, remove the organic diced beef from the pan and set aside.
- While the organic diced organic beef cooks, finely chop the garlic, roughly chop the celery, then peel the shallots and halve them or leave whole. Add more oil to the casserole dish/pan if needed, add the shallots and cook them until they start to soften and brown. Throw in the garlic and celery and cook briefly, making sure it does not catch.
- Return the organic diced beef to the pan, add the herbs, organic beef bone broth and Worcestershire sauce and a sprinkling more salt and pepper if you fancy and stir through. Bring to a gentle simmer.
- Continue to cook the beef stew over a very gentle heat on the hob or in a low oven for at least 2-3 hours, until the organic diced beef is tender and pulls apart easily with forks. Keep an eye on the liquid, topping it up with water if the beef stew starts to get a bit dry.
- For the dumplings, sift the flour into a bowl, stir through the baking powder, spring onion and hot horseradish sauce. Gradually add 3tbsp of cold water, and bring the flour together into a sticky dough, adding more water until the dough is firm but pliable.
- Divide the mixture into 8 equal pieces and roll in a little more flour into balls. Chill the dumplings until needed.
- When the beef stew has about 30 minutes to go, arrange the dumplings on top of the stew, pushing them into the gravy slightly, cover with the lid. Cook the beef stew and dumplings for 20 minutes, then remove the lid for the last 10 minutes, until the dumplings are brown and puffed up.
- Serve with vibrant seasonal greens and creamy mashed potato.
FREQUENTLY ASKED BEEF STEW QUESTIONS:
At Coombe Farm Organic we use our organic diced stewing steak in our stew. Our organic diced stewing steak is from the chuck of the beef carcass. This is a cut found in the animal's shoulder, so it has an open-grained texture, great depth of flavour and a delicate marbling of fat. Coming from a hard-working muscle, stewing steak rewards long, slow cooking with melt-in-the-mouth tenderness and succulent meat that flakes under the fork.
You can make your beef stew tender by using our organic beef stewing steak from the chuck of the beef carcass. It is a pretty tough cut, so lends itself to slow cooking to allow it time to break down and become tender. Rushing the cooking time will result in tough and chewy meat, we recommend slow cooking at a low temperature.
Before browning your organic diced beef for your stew, toss the beef chunks in flour. The flour helps to thicken the stew as it cooks. You can also whisk a teaspoon of flour in a little cold water to make a loose paste and add this to the stew as it cooks. Adding flour directly to the stew will result in clumps.
We at Coombe Farm Organic love to serve our beef stew with dumplings, creamy mash and fresh green vegetables. You could also serve your beef stew with crusty bread, sweet potato mash, polenta, roast potatoes or even a fresh salad.
Bay leaves and thyme are both fantastic herbs to add to your beef stew, these herbs compliment beef beautifully. You can also add basil, oregano, parsley or celery seed.