Brown Beef Stew with Herb Dumplings

Name: Brown Beef Stew with Herb Dumplings
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 1 tablespoon tomato purée; Sprigs of fresh herbs: parsley, thyme and bay leaf, tied together in a bundle with leek or celery; 1 tablespoon flour; salt and pepper; 1 clove of garlic, crushed; 1 carrot, sliced; Water to cover; Herb dumplings*; 1 teaspoon sugar; 1 onion, finely chopped; 2 tablespoons oil; 1 lb (500 g) stewing beef, cut into approx. 1 inch (2.5 cm) dice

Preparation info

4
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 tablespoons oil
1 onion, finely chopped
1 lb (

Europe
United Kingdom
Main course
Scotland

Method

Browning

Heat the oil in a pan or flameproof casserole and brown the onion. Draw to the side and brown the meat. Add the carrot and garlic and continue browning, then stir in the tomato purée and sugar. Sprinkle the flour over and mix in.

Cooking and Serving

Add the herbs and enough water to cover, stir