Beef Stew with Mustard Dumplings

Name: Beef Stew with Mustard Dumplings
Yield: Serves 6
Ingredients: 2 sticks of celery, washed, trimmed and sliced; 2 beetroots, raw, peeled and chopped as the other root vegetables; 2 beetroots, raw, peeled and chopped as the other root vegetables; 2 pints/1.1 litres stock, vegetable or beef (or use a good tinned consommé); 2 parsnips, peeled and cut as the carrots; Half a small turnip, peeled and cut as the carrots; Half a small turnip, peeled and cut as the carrots; 2 leeks, washed, trimmed and sliced quite thinly; Grated rind of 1 lemon; 3 tsp dry mustard powder; ½ tsp salt and a good grinding of black pepper; ½ tsp salt and a good grinding of black pepper; 2 pints/1.1 litres stock, vegetable or beef (or use a good tinned consommé); 2 pints/1.1 litres stock, vegetable or beef (or use a good tinned consommé); 8 oz/225 g self-raising flour; 4 oz/112 g shredded suet; 4 tbsp sunflower or olive oil; 4 tbsp sunflower or olive oil; 2 parsnips, peeled and cut as the carrots; 2 carrots, peeled and chopped in chunky dice about ½ inch/1 cm in size; 1–2 garlic cloves, skinned and chopped finely; 2 onions, skinned and chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tbsp flour; 2½ lb/1.125 kg stewing beef, trimmed of fat and gristle and cut into 1-inch/2.5-cm chunks

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You don’t need anything other than what is in this casserole. There is no need for jacket potatoes, or bread, because the combination of the meat, the variety of root vegetables and the mustard-flavoured dumplings with their hint of lemon, all go together so well, and in themselves provide the starch and protein and taste essential for a good and sustaining cold-weather meal.

Ingredients

Main course

Ingredients

Method