Shin of beef stew with herbed dumplings
This is the ultimate one pot comfort food. Perfect for those chilly evenings when you need to warm up.
Original Recipe makes 6 servings
- 3 tablespoons extra virgin olive oil
- 1.5kg Todenham shin of beef, diced
- 2 onions, diced
- 4 fresh bay leaves
- 200ml red wine
- 1200ml beef stock
- 2 tablespoons plain flour
- Sea salt and freshly ground pepper
- 4 carrots, diced
- 4 celery sticks, sliced
- 4 parsnips, diced
- 200g self raising flour
- 115g suet
- 30g fresh herbs – chives/parsley
- 3g sea salt
1. Preheat the oven to 300 degrees F /150 degrees C/ Gas mark 2.
2. Heat the olive oil in a large casserole. Lightly dust beef shin in flour and fry in small batches until browned all over. Remove the beef from the pan and saute the onions. Return the beef to the pan and add the bay leaves, red wine, beef stock and seasoning. Cover and place in the oven for 80 minutes.
3. Remove from the oven and add carrots, celery and parsnips. Cover and again return to the oven for 30 minutes.
4. In the meantime make the herb dumplings. Place self raising flour, suet and fresh herbs in a bowl and rub together. Then add just enough water to bind without the dough becoming too sticky. Divide dough into 12 and roll each ball until smooth.
5. Remove the casserole from the oven and turn oven up to 350 degrees F/ 180 degrees C/ Gas mark 4.
6. Check seasoning and arrange dumplings on top in a single layer. Cover and cook for 20 minutes, then uncover and cook for a further 15 minutes until dumplings are browned slightly.
Garnish with fresh herbs and serve.
The stew can be made a day in advance to enhance flavour, heated through and then finished by adding dumplings as in stage 6.