Brown Beef Stew with Herb Dumplings

Preparation info
  • 4

    Servings
    • Difficulty

      Medium

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

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.

Cooking and Serving

Add the herbs and enough water to cover, stir