Ingredients
13 Total- 750 g chuck steak, diced
- 50 g Country Range Plain Flour
- 50 g Country Range Tomato Paste
- 2 tsp Country Range Dried Thyme
- 2 tsp Country Range Dried Rosemary
- 1 ½ ltrs Country Range Beef Bouillon (made up)
- 1 large carrot, peeled and diced
- 8 medium shallots, peeled
- 500 ml red wine
- 75 g Country Range Suet Pastry Mix
- 75 g Country Range Plain Flour
- cold water to bind
- splash of olive oil
Method
-
1
Step 1
Pre-heat the oven to 170°C/325°F/Gas Mark 5. -
2
Step 2
Place a splash of olive oil into a a hot pan, add the steak and seal until golden brown. Remove the meat and place into an ovenproof dish. -
3
Step 3
Place the pan back onto the heat with the juices and add the flour to form a roux. Cook for 3-4 minutes then add the tomato paste. Cook for a further 3-4 minutes then add the stock, wine and herbs and bring to the boil. Simmer for 10 minutes. -
4
Step 4
Pour the sauce over the meat, add the shallots and diced carrot, season then cover with a lid and place into the oven for 2 1/2 hours. -
5
Step 5
For the dumplings, mix the flour and suet mix with a little water to a sticky dough. Cover and leave to one side. -
6
Step 6
Remove the stew from the oven. Roll the dumplings into medium-sized balls and place on top of the stew. Place the dish back into the oven for a further 30 minutes then remove and serve.
Ingredients
13 Total- 750 g chuck steak, diced
- 50 g Country Range Plain Flour
- 50 g Country Range Tomato Paste
- 2 tsp Country Range Dried Thyme
- 2 tsp Country Range Dried Rosemary
- 1 ½ ltrs Country Range Beef Bouillon (made up)
- 1 large carrot, peeled and diced
- 8 medium shallots, peeled
- 500 ml red wine
- 75 g Country Range Suet Pastry Mix
- 75 g Country Range Plain Flour
- cold water to bind
- splash of olive oil
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