Beef Stew and Dumplings



1 1/4 Ib stewing steak

2 x 15 ml spoon (2 tbsp) flour seasoned with salt and pepper

2 carrots, chopped

1 large onion sliced

1 small swede, chopped

1 small green pepper, sliced

2 x 15 ml spoon (2 tbsp) oil

450 ml (3/4 pint) beef stock

1 x 5 ml spoon (I tsp) tomato puree

salt and freshly ground black pepper



Dumplings:

100 g (4 oz) self-raising flour

50 g (2 oz) shredded suet

pinch of salt

cold water to mix



I. Preheat oven to 180 C, 350 F, Gas Mark 4.



2. Cut meat into cubes and toss in seasoned flour. Heat oil in a

large pan, fry vegetables until golden then remove from pan. Add meat

to remaining oil and brown lightly. 3. Place meat in casserole dish

with vegetables, add stock, tomato puree and season well. Lid tightly

and cook for 2 hours until tender 4. To make dumplings: mix flour,

suet and salt with sufficient water to form a firm but soft dough.

Divide into 8 pieces then roll into balls with floured hands. Place

on top of bubbling stew, cover and return to oven for 20 minutes.



Enjoy!