{"id":2747,"date":"2023-12-01T09:23:03","date_gmt":"2023-12-01T09:23:03","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=2747"},"modified":"2023-12-01T09:26:48","modified_gmt":"2023-12-01T09:26:48","slug":"corinne-rachelles-beef-stew-and-dumplings","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=2747","title":{"rendered":"Corinne Rachelle's Beef Stew and Dumplings"},"content":{"rendered":"\n<p><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"858\" height=\"1024\" src=\"https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Beef-Stew-and-Dumplings.jpg\" alt=\"\" class=\"wp-image-2748\" style=\"aspect-ratio:0.837890625;width:361px;height:auto\" srcset=\"https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Beef-Stew-and-Dumplings.jpg 858w, https:\/\/www.shavuatov.co.uk\/wp-content\/uploads\/Beef-Stew-and-Dumplings-768x917.jpg 768w\" sizes=\"auto, (max-width: 858px) 100vw, 858px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-center has-large-font-size\"><strong>Winter Warmer Classic Beef Stew and Dumplings.<\/strong><strong><\/strong><\/p>\n\n\n\n<p>I hate the cold, and in the winter need food that warms me up from the inside. One of the most traditional British winter warmers is a classic Beef Stew and dumplings, however dumplings are normally made with suet, over the years I have tried to reproduce light fluffy yet kosher dumplings, last year I got it right!<\/p>\n\n\n\n<p>So, while the temperatures plumet, here is a heart winter meal, which is easy to prepare and great to come home to.<\/p>\n\n\n\n<p>(You can make this in a slow cooker, but the dumplings need to be added 2 hours before the end of cooking and they are not so light!)<\/p>\n\n\n\n<p>Stay warm!<\/p>\n\n\n\n<p><strong>Ingredients Serves 6<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1&nbsp;onion roughly chopped.<\/li>\n\n\n\n<li>1&nbsp;.2kg braising steak, cut into roughly 4cm chunks<\/li>\n\n\n\n<li>3 tablespoons Gluten free or normal Plain flour, to dust<\/li>\n\n\n\n<li>1medium parsnip, peeled &amp; cut into chunks.<\/li>\n\n\n\n<li>3&nbsp;medium carrots, peeled and cut into chunks.<\/li>\n\n\n\n<li>1&nbsp;large leek, washed chut into chunks<\/li>\n\n\n\n<li>3 stalks of celery washed and chunked.<\/li>\n\n\n\n<li>2 bay leaves<\/li>\n\n\n\n<li>2 cloves garlic peeled.<\/li>\n\n\n\n<li>\u00bc inch fresh ginger peeled<\/li>\n\n\n\n<li>Sprig of thyme<\/li>\n\n\n\n<li>\u00bd cup fresh parsley chopped<\/li>\n\n\n\n<li>1 litre beef stock<\/li>\n\n\n\n<li>\u00bd glass red wine, or beer (stout)<\/li>\n\n\n\n<li>Salt &amp; pepper to taste<\/li>\n\n\n\n<li>2 tablespoons flour, seasoned with celery salt pepper and paprika.<\/li>\n\n\n\n<li>1 tablespoon vegetable oil<\/li>\n<\/ul>\n\n\n\n<p><strong>FOR THE DUMPLINGS<\/strong><strong><\/strong><\/p>\n\n\n\n<p>125&nbsp;g&nbsp;(4oz) flour (I use gluten free)<\/p>\n\n\n\n<p>60\u00a0g\u00a0Hard Tomor grated 1\u00a0tbsp.\u00a0dried mixed herbs.<\/p>\n\n\n\n<p>1 tsp&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/baking_powder\">baking powder<\/a><\/p>\n\n\n\n<p>\u00bd teaspoon salt<\/p>\n\n\n\n<p>&nbsp;Enough water to make a dough.<\/p>\n\n\n\n<p><strong>Method <\/strong><strong><\/strong><\/p>\n\n\n\n<p>Preheat the oven to 180C\/350F\/Gas 4.<\/p>\n\n\n\n<p>Place the seasoned flour in a plastic freezer bag, add the meat, shake till its all coated,<\/p>\n\n\n\n<p>Using a Dutch oven, or a heavy bottom oven proof pot that has a lid ,heat the oil, then fry the onions leeks and garlic till transparent, remove set a aside and brown the meat in the same pot, when the meat is brown add the onions, the remaining vegetables, stock, seasonings, and wine, Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.<\/p>\n\n\n\n<p><strong>Make the dumplings<\/strong>.<\/p>\n\n\n\n<p>Make sure the grated tomar is cold - sift the flour, baking powder and salt into a bowl. Add the Tomor and enough water to form a thick dough.<\/p>\n\n\n\n<p>With floured hands, the dough into small balls. place in the fridge<\/p>\n\n\n\n<p>When the meat is nearly tender (around 2 hours) remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have puffed up and are tender.<\/p>\n\n\n\n<p>(If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)<\/p>\n\n\n\n<p>Serve with mashed potatoes or mashed swede, and a glass of red wine!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Winter Warmer Classic Beef Stew and Dumplings. I hate the cold, and in the winter need food that warms me up from the inside. One of the most traditional British winter warmers is a classic Beef Stew and dumplings, however dumplings are normally made with suet, over the years I have tried to reproduce light [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[9],"tags":[],"class_list":["post-2747","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2747"}],"version-history":[{"count":2,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2747\/revisions"}],"predecessor-version":[{"id":2750,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/2747\/revisions\/2750"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}