I must admit, never been a huge fan of Beef stew. I could take it or leave it, ya know? But, we made this one a couple days ago and I was definitely not leaving it. Gorgeous. Again, was perfect after a long day out in the rain visiting farmers and making deliveries. If you like your warming comfort food definitely give it a whirl 🙂
Ingredients
4 boneless shin of beef steak, cut in 3
50g Butter
5 cl cooking oil
60 gr flour
2 onions roughly diced
1 turnip cut into large cubes
2 carrots cut into sections
2 stalks of celery, chopped
½ a small swede cut into large cubes
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
2 cloves of garlic chopped roughly
400 ml of ale
400 ml vegetable stock
1 tsp chopped flat-leaf parsley
Salt and pepper to your taste
For the dumpling
150 g self-raising flour
75 g suet
120 ml of water
Salt and pepper to taste
Cooking Method
Preheat the oven to 165 ° C (325 ° F).
In a large ovenproof pot hear the butter and oil and brown the meat.
Season with salt and pepper. Reserve the meat on the side.
In the same pot, brown the onion and garlic until golden and add them to the meat.
Lightly brown your vegetables (Add more oil as needed).
Sprinkle with flour and mix well.
Deglaze with the ale, add the bouquet garni and bring to a boil while stirring.
Return the meat, onions and garlic to the pot.
Add the stock, turnip. Lightly season with salt.
Cover and bake for 2 ½ hours.
Add your dumpling and cook for a further 20 minutes (cover for more fluffy dumpling or don t
cover for golden ones)
Making the dumplings
Sift the flour into a large bowl and stir in the suet. Add the seasoning and the chopped parsley.
Pour the cold water and stir to make a soft (and slightly sticky) dough.
Pinch off walnut-sized pieces of the dumpling dough, gently roll into a ball
Fancy giving it a whirl? You definitely should AND it just so happens you’ll find everything you need for this in one of our best selling boxes:
This is a delicious side dish for any roast dinner, but especially at this time of year. Â The cinnamon really adds a delicious element, but once you’ve tried it you will be having it every Sunday! This recipe was created by Latoyah from Sugar Pink Food You will need:- 1 large red cabbage 25g …
Pork & Cider Casserole With Apple & Honey. I can’t say I’ve ever made/had this before, but looking at this recipe our good buddy and chef/photographer extraordinaire JP has put together I am most definitely interested 🙂 Ingredients 1 tablespoon of vegetable oil 800g pork shoulder cut into 4cm cubes 2 onions sliced 1 carrot …
We’re starting to get lots of yummy, healthy food in for January. Pick out everything you need for this delicious walnut and date overnight oats recipe… INGREDIENTS 120g Flahavan’s Organic Porridge Oats 375ml Rude Health Organic Almond Drink 4 tablespoons Organic Date & Walnut Butter 1 tablespoon Artisan Grains Chia Seeds A handful of raisins …
Devon Beef Stew
I must admit, never been a huge fan of Beef stew. I could take it or leave it, ya know? But, we made this one a couple days ago and I was definitely not leaving it. Gorgeous. Again, was perfect after a long day out in the rain visiting farmers and making deliveries. If you like your warming comfort food definitely give it a whirl 🙂
Ingredients
4 boneless shin of beef steak, cut in 3
50g Butter
5 cl cooking oil
60 gr flour
2 onions roughly diced
1 turnip cut into large cubes
2 carrots cut into sections
2 stalks of celery, chopped
½ a small swede cut into large cubes
1 Bouquet garni made with 2 bay leaves and 5 spring of thyme
2 cloves of garlic chopped roughly
400 ml of ale
400 ml vegetable stock
1 tsp chopped flat-leaf parsley
Salt and pepper to your taste
For the dumpling
150 g self-raising flour
75 g suet
120 ml of water
Salt and pepper to taste
Cooking Method
Preheat the oven to 165 ° C (325 ° F).
In a large ovenproof pot hear the butter and oil and brown the meat.
Season with salt and pepper. Reserve the meat on the side.
In the same pot, brown the onion and garlic until golden and add them to the meat.
Lightly brown your vegetables (Add more oil as needed).
Sprinkle with flour and mix well.
Deglaze with the ale, add the bouquet garni and bring to a boil while stirring.
Return the meat, onions and garlic to the pot.
Add the stock, turnip. Lightly season with salt.
Cover and bake for 2 ½ hours.
Add your dumpling and cook for a further 20 minutes (cover for more fluffy dumpling or don t
cover for golden ones)
Making the dumplings
Sift the flour into a large bowl and stir in the suet. Add the seasoning and the chopped parsley.
Pour the cold water and stir to make a soft (and slightly sticky) dough.
Pinch off walnut-sized pieces of the dumpling dough, gently roll into a ball
Fancy giving it a whirl? You definitely should AND it just so happens you’ll find everything you need for this in one of our best selling boxes:
Medium Winter Super Saver Box
The Farmers Support Super Saver Box
Medium Family Budgeting Box
Large Family Budgeting Box
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