"An old fashioned Scottish beef stew and dumplings recipe with slow cooked, tender beef chunks, onions and carrots in a rich beef gravy...."
INGREDIENTS
•
2 tablespoons beef dripping OR 1 tablespoon butter and 1 tablespoon flavourless oil (this helps to stops the butter from burning)
•
2 large onions, finely sliced
•
650g beef shin or braising/stewing beef
•
1 tablespoon plain (all purpose) flour
•
sea salt and freshly ground black pepper
•
2 carrots, peeled and roughly chopped into equal sized pieces
•
1/2 a turnip (swede) peeled and cut into the same size as the carrots
•
400ml good quality beef stock (I use stock pots)
•
1/2 tablespoon Worcestershire sauce
•
FOR THE HERB DUMPLINGS:
•
100g self raising flour
•
50g Atora suet (I use beef suet but vegetable is also fine)
•
1/2 tablespoon freshly chopped rosemary leaves (optional)
•
pinch of salt
•
about 5 tablespoons of cold water