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

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 (

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.