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Beef and Ale Stew with Rosemary Dumplings
Cooking Time 30-40 min Minutes
Ingredients
8
Portions
2-4
Ingredients
8 Total- 200 g Country Range Suet Pastry Mix
- 90 ml cold water
- 3 tsp Country Range Dried Rosemary
- 500 g stewing steak
- 2 tbsp Country Range Dried Sliced Onion
- 1 carrot, roughly chopped
- 4 tbsp button mushrooms
- 250 ml strong dark ale
Method
-
1
Step 1
Place the suet mix and dried rosemary in a bowl fitted with dough hooks and blend in the water on a slow speed to form a dough. Roll into small dumplings. -
2
Step 2
Re-hydrate the dried onion in water then fry in a little oil with the stewing steak in an ovenproof casserole dish for around 5 minutes. -
3
Step 3
Add the carrot and mushrooms and enough of the ale to cover the ingredients. -
4
Step 4
Place the dumplings on the surface of the stew. -
5
Step 5
Simmer for 30-40 minutes until the dumplings are steamed and the meat is tender.
Ingredients
8 Total- 200 g Country Range Suet Pastry Mix
- 90 ml cold water
- 3 tsp Country Range Dried Rosemary
- 500 g stewing steak
- 2 tbsp Country Range Dried Sliced Onion
- 1 carrot, roughly chopped
- 4 tbsp button mushrooms
- 250 ml strong dark ale
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