August 22, 2014
8 hrs 10 mins
800g of diced beef (throw a handful of plain flour in the bag with the meat and give it a toss to coat before putting in the sc)
1 can of crushed tomato
1 beef stock cube in 1/2c of water
1/2 c red wine (optional)
1tbl spoon dried oregano,
1tbl spoon dried parsley
1tbl spoon dried basil
Steamed veg of your choice: I used carrots and broccoli. Just put them in an oven bag for inclusion later.
1 cup sr flour (wholemeal or white or mix of the two)
2 tblspn butter
Milk to combine
Cheese herbs etc (I used Parmesan and oregano)
2Flour the meat (just put a handful of flour in a bag with the beef chunks and toss to roughly coat)
3Put all stew ingredients in
4Give it a stir to combine everything
7Rub butter and flour to breadcrumb consistency.
8Mix in cheese and or herbs (I used oregano)
9Pour a little milk at a time mixing until it comes together
11Wet hands and roll into balls (even sized, about walnut sized works well)
12Pop in onto of the stew (to one side if also putting veg in)
13Cook for 8 hours on low (but longer would be fine)
16cut up some carrots and broccoli (or whatever!) and put in an oven bag
171.5 hours before you want to eat it put the oven bag of veg in on top of the stew next to the dumplings
Submitted by Kath spencer
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