Friday, 20 June 2008

Beef Stew and dumplings


For the kids: Scrambled eggs and bread
For me: Left over coconut chicken soup


We tried out some sustainable wild fish tacos I got from Graig farms. They were quite nice - a bit overly salty and peppery. Don't think I'll be getting them again at that price but they were a quick and easy lunch with a big salad from the garden and fruity yogurt for pud.


Beef stew and dumplings

500g stewing steak, diced
half a beef heart (about 500g), diced
1 cup red wine
2 cups beef stock
chopped onion
seasoned flour

4 oz sprouted whole wheat flour
2 oz butter
A little salt - about 1/4 tsp

Put the red wine and stock in a large pan and simmer uncovered for about 10 minutes. Meanwhile fry the onion in the butter. When done add to the stock and wine. Toss the beef in the seasoned flour and brown in the butter. Add that and the heart to the stock. Top up with water so the meat is well covered. Put on the lid and simmer gently until the beef is tender - I usually cook it for several hours or all day in my crock pot.

To make the dumplings, rub the butter into the flour and salt. Slowly add a little water to form a soft dough. Split into 6 or 7 balls and put on the top of the stew. Replace the lid and cook for 30-35 minutes.

I serve this to the kids with a little creme fraiche or cream stirred into the sauce. And with lots of steamed cabbage!

I have also had success with adding a little chicken liver, sauteed in butter and finely chopped, to beef stew. It gave a rich flavour and snuck some more liver past the kids!

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