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: